Holiday Melting Moments

 

1

cup butter, softened (do not use margarine)

1

egg yolk

1

cup plus 2 tablespoons Gold Medal® all-purpose flour

1/2

cup cornstarch

1/2

cup powdered sugar

2

tablespoons unsweetened baking cocoa

1/8

teaspoon salt

1

cup powdered sugar

2

tablespoons butter or margarine, softened

1

teaspoon vanilla

2

to 3 teaspoons milk

2

candy canes, about 6 inches long, finely crushed

• 1 In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
• 2 Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
• 3 Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 4 In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.