Ingredients:
1 Cup powdered sugar
1 Cup butter, softened
2 teaspoons water
1/2 teaspoon peppermint extract
3 or 4 drops green food coloring
1/4 teaspoon salt
2 1/2 Cups flour
1/2 Cup crushed peppermint candies (Optional)
48 (Or so) chocolate stars or Andes mint pieces (I use Eilliens Mint Wafers. Chocolate nonpareils work well, too)
In a large bowl, combine powdered sugar, butter, water, mint extract, and food coloring. Blend well.
Add flour and salt. Mix well. Stir in peppermint candies. Cover and chill for 1 hour if necessary. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 10-12 minutes or until edges are light golden brown. Immediately top each cookie with chocolate candy; press down firmly. Remove from cookie sheets. Makes 4 dozen cookies.
Tip: It will take hours for the chocolate to firm up enough to put away, even after the cookies are cool. I will put a single layer of them in a cake pan and put them in the freezer for a few minutes to firm it up. It won’t soften up again once they’re thawed.
