These Peppermint Meltways truly melt-in-your-mouth!
In the bowl of a stand mixer or using a hand-held mixer, mix the butter and cornstarch until well combined and lighter in color.
Turn mixer off and add flour. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl).
Using a 1 tablespoon cookie scoop, (you can also use a tablespoon measuring spoon) remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. (for a standard cookie sheet you can fit at least 8 cookies, a larger cookie sheet can hold about 14)
Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.
10. Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.
In a medium bowl add 1 cup confectioners sugar, 3 teaspoons of milk, and 1/4 teaspoon peppermint extract. It's best to start with 1/4 teaspoon of the extract and sample as you go. (Some prefer less, some folks prefer more intense flavor.)
In another bowl add 1 cup confections sugar, 3 teaspoons milk, and 1 drop of green food color. Stir until smooth. I wrote optional in the recipe because it is not necessary to add the green "wreath" design, that is just for looks.