Soft mint cookies (Print Version)

# Ingredients:

01 - 8 oz unsalted butter, softened.
02 - 2.8 oz powdered sugar.
03 - 1 egg yolk, room temp.
04 - 1 teaspoon vanilla extract.
05 - 1/2 teaspoon peppermint extract.
06 - 8.8 oz all-purpose flour.
07 - 1 oz cornstarch.
08 - 1 teaspoon baking powder.
09 - 1/4 teaspoon salt.
10 - 3 oz butter for frosting.
11 - 6.3 oz powdered sugar for frosting.
12 - 1-2 tablespoons milk.
13 - 1/2 teaspoon vanilla for frosting.
14 - 1/4 teaspoon peppermint for frosting.
15 - 1.4 oz crushed candy canes.

# Instructions:

01 - Mix softened butter with powdered sugar, then add egg yolk and both extracts. Keep stirring till smooth.
02 - Combine flour, cornstarch, baking powder, and salt. Chill the dough for at least 30 minutes, up to 3 hours.
03 - Heat oven to 350°F, shape dough into balls, press flat, and bake for 13-14 minutes.
04 - Whip butter with powdered sugar, milk, and extracts for 2 minutes until fluffy.
05 - Spread frosting on cooled cookies, then sprinkle smashed candy canes over the top.

# Notes:

01 - Chilling the dough is crucial for getting the right texture.
02 - Good for one day at room temp or up to five days in the fridge.

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