Peppermint Meltaways (Print Version)

# Ingredients:

01 - 1 cup (222g) salted butter, softened.
02 - 1 1/4 cup (137g) powdered sugar.
03 - 1 egg.
04 - 1 teaspoon peppermint bakery emulsion or extract.
05 - 2 1/2 cups (295g) cake flour.
06 - 1 teaspoon baking powder.
07 - 1/2 teaspoon salt.
08 - 2 tablespoons butter (for glaze).
09 - 1/2 tablespoon vegetable shortening (for glaze).
10 - 3/4 cup (80g) powdered sugar (for glaze).
11 - 1/8 cup (30ml) milk.
12 - 1/2 teaspoon clear vanilla extract.
13 - Red food coloring.
14 - 1/4 cup (42g) crushed soft peppermints.

# Instructions:

01 - Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper.
02 - Combine butter, powdered sugar and egg until smooth and creamy. Add peppermint emulsion.
03 - Mix in cake flour, baking powder and salt until sticky dough forms. Let rest 5 minutes.
04 - Portion dough into 1/2 tablespoon balls and arrange on cookie sheet.
05 - Bake at 350°F for 7-9 minutes until slightly spread and dry on top.
06 - Mix butter, shortening, powdered sugar, milk, vanilla, and food coloring until smooth. Microwave 10 seconds to thin.
07 - Dip warm cookies in glaze and top with crushed peppermints. Let cool completely.

# Notes:

01 - Can use peppermint extract instead of emulsion.
02 - Shortening in glaze helps it harden.
03 - Dough needs 5 minutes rest to handle better.

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