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.