Peppermint Meltaway Cookies

So last week, I made a delicious, tender pot roast with lots of thick, savory gravy. And getting my kids to eat it was like pulling teeth. And then the next night, I used the roast beef and the gravy to make a hearty, homey soup with fresh green beans and mushrooms and caramelized onions and garlic and herbs. And it was awesome, I’m not gonna lie. And I kid you not, my children thought I was trying to poison them.

So the night after that, when there was still some of the soup left over, my husband and I ate it. And I made my kids ramen with a side of clementines (you know, to ensure they don’t get scurvy or anything) and everyone was happy.

So keep that story in mind when I tell you that my kids think these are grown-up cookies. They weren’t super keen on them. And it’s true, these aren’t overly sweet and they’re light and delicate and, as you guys remember, I have a lustful relationship with cream cheese frosting, which they think is Satan’s frosting. So hey, if my kids don’t want ’em, that’s just more for me. And my friends. But really, me.

I’ve made meltaway cookies before and failed miserably. You know how baking is a science? It’s really true with meltaway cookies. You have to follow the directions. If you email us and tell us that your cookies were horrible and disgusting and that you totally followed the recipe EXACTLY except that you didn’t lightly spoon the flour and that you didn’t line the baking sheets and that you didn’t chill the dough, I’ll be sad.

You’re going to need corn starch, all-purpose flour, peppermint extract, and softened, unsalted butter (no substitutions; I’m a fan of salt and I’m also a fan of salted butter, but these cookies are too delicate for salted butter…it takes away from the overall flavor).

In a medium mixing bowl, combine the butter and powdered sugar…and cream them until light and fluffy. Beat in peppermint extract.

In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well. The dough will be very soft.

Refrigerate for at least one hour.

When the dough has chilled, preheat oven to 350. Line baking sheets with parchment paper. Using a 1 1/2 teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1″ balls. Place 2 inches apart on the prepared baking sheets.

Bake at 350° for 10-12 minutes or until the cookies are turning light brown around the edges.

Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.

Now…about the frostings. I love me some tangy cream cheese frosting, but other people prefer a milder, more buttercreamy cream cheese frosting like in this carrot cake. They are also delicious with this glace icing spooned on top (don’t try to dip the cookies–they’ll just crumble and so will your soul).

Whatever you do, when you’re done, be sure to sprinkle them with crushed candy canes (remember that meat mallet you got for your wedding that you almost never use? Yeah, it’s awesome at smashing candy canes.) These are actually better and meltaway-ier (it’s a word, I swear) the next day. Go figure. This recipe makes about 40 cookies.

Frost with desired icing and then sprinkle with crushed candy canes. Makes about 40 cookies.

P.S. Don’t forget that today is the last day of the mega giveaway! If you haven’t entered, go do it! 🙂