Peppermint Crescents

Ingredients:

1-cup butter; softened

1 2/3-cup powdered sugar; divided

1 1/4 teaspoons peppermint extract, divided

1/8 teaspoon salt

2-cups all purpose flour

2 tablespoons of milk

Hard peppermint candies; crushed

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add 2/3 cup powdered sugar, 1 teaspoon of peppermint extract, and salt; beating well.

Gradually add flour; beating until well blended.

Divide dough into 3 portions - divide each portion into 12 pieces.

Roll each piece into a 2-inch log, curving ends to form a crescent.  

Place crescents 2-inches apart on a lightly greased baking sheet.

Bake at 325 degrees for 15 to 18 minutes or until lightly browned.

Cool for 5-minutes.  Carefully roll warm cookies in sifted powdered sugar.

Cool completely on wire racks.

Stir together milk, remaining 1-cup powdered sugar, and remaining 1/4 teaspoon extract until smooth.  Drizzle cookies with the icing and sprinkle with crushed candies; gently pressing.