Ingredients
3 1/2
cups powdered sugar
3
tablespoons water
3
tablespoons light corn syrup
1/8
to 1/4 teaspoon peppermint extract
2
to 3 drops any color food color, if desired
Decorator icing
Preparation
Line cookie sheets with waxed paper. In medium saucepan, combine powdered sugar, water and corn syrup. Cook over low heat until sugar dissolves and mixture is smooth.
Remove saucepan from heat; stir in peppermint extract and food color. Place saucepan in bowl of hot water; quickly drop mixture by teaspoonfuls onto waxed paper-lined cookie sheets, forming 3/4-inch patties.
Using icing with desired tip, pipe on decoration. Let stand at least 24 hours or until firm. Store in tightly covered container with waxed paper between layers, at room temperature up to 2 weeks.
