2 cups butter
1 cup sugar
1 cup brown sugar, packed
7 1/2 cups flour
1 tsp salt
4 tsp baking powder
3/8 cup milk
1 Tbsp vanilla extract
1 1/2 cups crushed peppermints
Extra sugar for tops
2 drops red food coloring
2 drops peppermint oil
Preheat oven to 350 F.
Cream butter until fluffy.
Combine sugar and cream into butter until fluffy.
Add eggs one at a time, beating after each.
Mix flour, salt and baking powder together.
Mix together milk and vanilla extract.
Alternate adding flour and milk to sugar mixture, beginning and ending with dry ingredients.
At this point the dough is very thick, you may need to finish mixing by hand.
Mix in the crushed peppermints.
Form into 1" balls and place on cookie sheet (these will not spread, but don't put them too close or you can't get them off).
Flatten to about 1/4'' thickness with a smooth bottomed glass dipped in sugar (Dip in water the first time to get the sugar to stick to the glass).
Cook in 350 F oven for 12 minutes (edges should be very lightly browned).
Cool on pan for 3-5 minutes, then transfer to wire cooling racks.
Separate frosting into 2 bowls (1/2 each).
Add 2-4 Tbsp water to each and whisk until drizzling consistency.
Add peppermint oil and food coloring to one bowl and whisk until light pink throughout.
Drizzle the white frosting and then the pink frosting over each of the cookies. Let sit for 5-10 minutes. Transfer to containers.
To keep frosting pretty, put risers and a sturdy layer between each layer of cookies.
Makes: 6 1/2 dozen