Peppermint Meltaways

In a medium bowl, whisk together the all-purpose flour and cornstarch until fully incorporated.

In a large mixing bowl, using a handheld mixer on medium speed, beat together the softened unsalted butter, sifted powdered sugar, and peppermint extract for 1-2 minutes or until the butter is light and fluffy.

Add the flour mixture to the butter and beat again until combined. The cookie batter will be thick. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Using a one-inch cookie scoop, scoop a level amount of dough and roll, in the palm of your hand, into a smooth ball. Place the rolled cookie dough ball onto the prepared baking sheet. Repeat with the remaining cookie dough until all the balls have been rolled, being sure to space the cookies 2 inches apart on the baking sheets.

Bake the cookies for 9-11 minutes or just until the center of the cookies is set. These cookies should not be browned. They should be very pale in color.

Allow the baked cookies to cool on the baking sheet for 10 minutes before removing them to cool completely on a wire rack on the counter.

While the cookies are cooling, you will make the frosting by adding to a medium mixing bowl the sifted powdered sugar, softened unsalted butter, half & half, and peppermint extract. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until the frosting is smooth and fluffy. The frosting should be soft enough to spread easily onto the delicate peppermint meltaway cookies.

Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie.

While handling these delicate cookies very carefully, use an offset spatula to spread approximately 2-3 teaspoons of frosting to the tops of each cookie. Do not frost all the way to the edges. Garnish the frosted cookies with a sprinkle of crushed peppermint candies.