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1
Combine 1 cup butter, sugar and egg in bowl.
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2
Beat at medium speed, until creamy.
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3
Add milk, 1 1/2 teaspoons vanilla and peppermint extract.
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4
Continue beating, scraping bowl often, until well mixed.
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5
Add flour, baking powder and peppermint candies; beat at low speed, scraping bowl often, until well mixed.
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6
Divide dough into thirds.
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7
Shape each third into a ball; flatten to 1/2 inch.
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8
Wrap each in plastic food wrap.
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9
Refrigerate 2-3 hours or until firm.
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10
Heat oven to 400F.
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11
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
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12
Cut with cookie cutters.
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13
Place 1 inch apart on ungreased cookie sheets.
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14
Bake 6-10 minutes or until edges are lightly browned.
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15
Cool completely.
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16
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened.
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17
Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency.
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18
Tint with food color, if desired.
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19
Glaze cooled cookies.
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20
Add decorator candies, if desired.
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21
Let stand 6 hours or overnight until hardened.
