December 7, 2013: Peppermint Meltaways


Did I mention that I have a job? Because I do. And it’s not just cookie baker extraordinaire and writer/blogger/poet. Not that I haven’t just been all those things before. I still do all of that, and work 45 hours a week.

So my point is, I’m tired and don’t have a lot time to do this sometimes.
(As my boss Kristen would say, “Ain’t nobody got time for dat!)
I wanted something easy, pretty, and tasty. I’m pretty sure I googled those exact terms, along with “Christmas cookies” and landed on
The recipe is simple and quick. Awesome. And when there’s a half cup of corn starch in any recipe, you can be certain it will definitely “melt away.”
However, when it came to frosting these bad boys, I had a problem. The new Wilton dye I bought (Christmas Red) was not as red as last year’s red that came with my assortment pack. Like, really not red. Like fluorescent pink. And now, the questions from last year about how I got my red frosting so red make a lot more sense.
So, you want red frosting and your red dye makes it pink. What do you do?
Here’s a hint: the answer is DO NOT add burgundy dye.

Because it makes it even more not red.

About here is where I was questioning my initial idea of not just doing it green. I mean, mint is green, green is a Christmas color, green is totally acceptable. 
But I wanted red. I wanted red so bad, I crawled around on my kitchen floor looking for it, because my kitten knocked the bottle out of the JoAnn’s bag and batted it around the linoleum for 15 minutes the day before.
But I digress. 
I was at a culinary crossroads: leave it alone and suffer my choices, or try to fix it some more.
Yeah, you know I always go down swinging.

I went black, going for that classy and sophisticated look. Fingers crossed.

And unlike most of my creative color endeavors, this one ended well. I went from this:
To this:
I’m going to put this in the W category, but yes, I’m going tomorrow to find a different red dye.

Peppermint Meltaways



  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1/2 cup crushed peppermint candies


  • In a small bowl, cream butter and confectioners’ sugar until light
  • and fluffy. Beat in extract. Combine flour and cornstarch; gradually
  • add to creamed mixture and mix well.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until bottoms are lightly
  • browned. Remove to wire racks to cool.
  • In a small bowl, beat butter until fluffy. Add the confectioners’
  • sugar, milk, extract and, if desired, food coloring; beat until
  • smooth. Spread over cooled cookies; sprinkle with crushed candies.
  • Store in an airtight container. Yield: 3-1/2 dozen.

Cookies today: 35
Cookies this year: 629

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