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Peppermint Crescents

Yield 3 dozen
These peppermint-topped buttery crescents will melt in your mouth.


  • 1 cup butter, softened
  • 2/3 cup sifted powdered sugar
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 cups sifted powdered sugar, divided
  • 2 1/2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • Coarsely crushed hard peppermint candy

How to Make It

  1. Beat butter at medium speed of an electric mixer until creamy. Add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill 30 minutes.

  2. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2" log; curve ends of each log to form a crescent. Place crescents 2" apart on lightly greased cookie sheets.

  3. Bake at 325° for 18 minutes or until lightly browned. Cool on cookie sheets 1 minute. Carefully roll warm cookies in 1 cup powdered sugar; let cool completely on wire racks.

  4. Combine remaining 1 cup sugar, milk, and 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies and sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store in an airtight container.

Christmas with Southern Living 1995