Beat butter at medium speed with an electric mixer until creamy. Add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill 30 minutes.
Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on lightly greased baking sheets.
Bake at 325 degrees for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup powdered sugar, and then cool completely on wire racks.
Combine remaining 1 cup powdered sugar, milk, and 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store cookies in an airtight container.
Yield: 3 dozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 47 (55%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.7mg||4 %|
|Sodium 147mg||5 %|
|Potassium 14mg||0 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.5g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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