Mint-Glazed Butter Thins

• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pure peppermint extract, divided
• 1/4 teaspoon salt
• 11/4 cups all purpose flour
• 2 cups powdered sugar, divided
• 2 tablespoons (or more) heavy whipping cream

1. Position racks in top and bottom third of oven; preheat to 350u0b0F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.
2. Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.
3. Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.
4. Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.

sugar, unsalted butter, egg, vanilla, peppermint, salt, flour, powdered sugar, heavy whipping cream

Taken from www.epicurious.com/recipes/food/views/mint-glazed-butter-thins-360050 (may not work)