Mint soft cookies (Print Version)

# Ingredients:

01 - 1/4 teaspoon salt.
02 - 1/4 teaspoon peppermint extract for the frosting.
03 - 30g cornstarch.
04 - 1 egg yolk, room temp.
05 - 226g unsalted butter, softened.
06 - 85g butter for frosting.
07 - 250g all-purpose flour.
08 - 1/2 teaspoon baking powder.
09 - 1 teaspoon vanilla extract.
10 - 85g crushed candy canes.
11 - 1/2 teaspoon peppermint extract.
12 - 80g powdered sugar.
13 - 1-2 tablespoons milk, for the frosting.
14 - 1 teaspoon vanilla extract for frosting.
15 - 180g powdered sugar for frosting.

# Instructions:

01 - Cream the butter with powdered sugar, stir in the egg yolk and extracts till combined.
02 - Mix flour, cornstarch, baking powder, and salt together. Chill dough for 30 minutes to 3 hours.
03 - Set oven to 350°F, roll dough into balls, flatten them, and bake for 13-14 minutes.
04 - Whip the butter with powdered sugar, milk, and extracts for about 2 minutes.
05 - Spread the frosting on cooled cookies, then sprinkle crushed candy canes on top.

# Notes:

01 - Chilling the dough is key to getting the right texture.
02 - Cookies stay fresh for 1 day at room temperature or up to 5 days in the fridge.

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