These delicate cookies have a great mix of textures. The mildly sweet butter cookie is a wonderful contrast to the sweet peppermint buttercream topping.
For the cookie
1 1/2cupall-purpose flour
Garnish: finely crushed candy canes
For the filling
1 1/2cupspowdered sugar
2-3tspmilkI used half & half
With an electric mixer on low speed, blend softened butter, sugar and salt. Mix in egg and vanilla. Beat in as much flour as possible; stir in remaining flour. Cover and chill for one hour. Shape dough into one-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes, until lightly golden around edges (very lightly golden…these should be soft when cooled.) Remove from oven; make a thumbprint in each cookie with thumb. Cool. Pipe filling into centers with a star tip. Sprinkle with crushed candy canes.
For the Filling:
Blend butter and extract. Gradually add powdered sugar and half & half to a piping consistency. Sprinkle crushed candy canes on the frosting immediately so that they stick before icing starts to firm just a bit.