*** Peppermint Candy Tartlets

Tart shells

• 1/2 cup granulated sugar
• 1/2 cup butter, softened (1 stick)
• 1/2 tsp peppermint extract
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Filling and garnish

• 2 cups powdered sugar
• 3 Tbsp butter, softened
• 2-3 drops of red food color
• 2-3 Tbsp milk
• 1/2 cup crushed hard peppermint candies

Heat oven to 350 F. Grease bottoms only of 32 mini muffin cups with shortening.

In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda, and salt. Shape dough into 32 1.5" balls. Press 1 ball in bottom and up side of each muffin cup.

Bake 9 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove from pan to cooling racks. Cool completely, about 15 minutes.

In small bowl, beat powdered sugar, 3 tablespoons butter, food color, and enough milk with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon filling into each tart shell. Sprinkle with remaining 1/4 cup crushed candies. Stor in refrigerator.

Makes 32 tartlets, 3 WW PointsPlus each.