Buttery Mint Cookies (Print Version)

# Ingredients:

01 - 1 cup room temperature butter.
02 - 1/2 cup powdered sugar.
03 - 1/2 teaspoon mint extract.
04 - 1 1/4 cups plain flour.
05 - 1/2 cup cornstarch.
06 - 2 tablespoons butter for topping.
07 - 2 tablespoons milk.
08 - 1/4 teaspoon mint extract for topping.
09 - Red food dye (if wanted).
10 - 1 1/2 cups powdered sugar for topping.
11 - 1/2 cup smashed peppermint sweets.

# Instructions:

01 - Whip butter and sugar till light and airy, about 3-4 minutes. Mix in the extract.
02 - Mix flour and cornstarch together, slowly add to the butter mix.
03 - Wrap and pop in fridge for 30 minutes till it's stiff.
04 - Get your oven hot at 350°F.
05 - Roll small 1-inch balls and set them 2 inches from each other. Cook for 9-11 minutes till bottoms turn golden.
06 - Put on wire racks and let them cool all the way.
07 - Mix butter, milk, extract and color. Stir in sugar until it's creamy.
08 - Spread topping on cookies and top with crushed mints.

# Notes:

01 - Keep in sealed container.
02 - The cornstarch gives you softer cookies.
03 - You can make the topping pink if you want.

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