Powdered sugar and a high proportion of butter give these cookies a melt-in-your-mouth texture. The warm cookies are very delicate; roll them in sugar-peppermint mixture very carefully. The texture will firm up a bit as the cookies cool.
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons finely crushed peppermint candy
3 tablespoons powdered sugar
In a large bowl, beat butter until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate 1 hour for easier handling.
