1c butter, softened
1/2c. powdered sugar
1/2tsp. peppermint extract
1 1/4c. flour
Cream butter and sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
2 Tbsp butter, softened
1 1/2c. powdered sugar
2 Tbsp milk
1/4tsp. peppermint extract
1/2 c. crushed peppermint candies or canes
Beat butter until fluffy. Add the sugar, milk, peppermint extract. Beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.