In a large bowl combine 1 cup butter, ½ cup powdered sugar and ¾ teaspoon peppermint extract.
Using an electric mixer beat until all combined and creamed together. Next add in the flour and cornstarch until well mixed. Chill in the refrigerator for 1 hour.
Shape dough into balls (we used about 2 teaspoons of dough per ball). Place dough balls on a parchment or silpat lined baking sheet and bake on the center rack of a preheated 350℉ oven for 12 - 15 minutes, until the edges are just turning a light golden brown.
Remove and allow cookies to cook on the baking sheet for about 5 minutes before carefully transferring them to a wire cooling rack. Allow them to cool completely.
To make the glaze whisk together 1½ cups powdered sugar, ¼ teaspoon peppermint extract 1 tablespoon of milk. Add more milk in small increments until you reach your desired consistence. Pour over cookies and sprinkle with crushed peppermint candy.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.