Peppermint Crescents

Ingredients

• 1 cup butter softened
• 2 cups flour all-purpose
• 2 tablespoons milk 
• 36 servings peppermint candies hard crushed
• 1.3 teaspoons peppermint extract divided
• 1.7 cups powdered sugar divided
• 36 servings powdered sugar sifted
• 0.1 teaspoon salt 

Equipment

• baking sheet
• oven
• hand mixer

Directions

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt, beating well. Gradually add flour, beating until blended.
2. Divide dough into 3 portions; divide each portion into 12 pieces.
3. Roll each piece into a 2-inch log, curving ends to form a crescent.
4. Place crescents 2 inches apart on lightly greased baking sheets.
5. Bake at 325 for 15 to 18 minutes or until lightly browned. Cool 5 minutes. Carefully roll warm cookies in sifted powdered sugar. Cool completely on wire racks.
6. Stir together milk, remaining 1 cup powdered sugar, and remaining 1/4 teaspoon extract until smooth.
7. Drizzle cookies with icing, and sprinkle with crushed candies, gently pressing. Store in airtight containers.