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1
Combine 2 cups powdered sugar and 1 cup butter in bowl; beat at medium speed until creamy.
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2
Add eggs and peppermint flavoring; continue beating until well mixed.
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3
Add flour; beat at low speed until well mixed.
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4
Divide dough into fourths; wrap each fourth in plastic food wrap.
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5
Refrigerate at least 1 hour until firm.
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6
Heat oven to 350F.
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7
Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness.
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8
Cut with 2-inch cookie cutter.
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9
Cut a 1/2-inch circle from center of half of cookies.
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10
Place 1 inch apart onto ungreased cookie sheets.
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11
Sprinkle cookies with center cut-out with decorator sugar.
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12
Bake 7-8 minutes or until edges begin to brown.
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13
Cool on cookie sheets 1 minute; remove to cooling rack.
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14
Cool completely.
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15
Combine 2 cups powdered sugar and 1/4 cup butter in bowl.
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16
Beat at low speed, adding enough half & half for desired spreading consistency.
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17
Add red food color and crushed candies; continue beating until creamy.
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18
Spread 1 teaspoon filling onto bottom-side of cookie without holes.
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19
Top with cookie with center cutout, bottom-side down.
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20
Sprinkle with decorator sugar or edible glitter, if desired.
