1-First Step: Gather all ingredients and preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Soften the butter at room temperature for about 30 minutes; it should dent when pressed but hold its shape. Measure out the dry ingredients in separate bowls for smooth assembly. This setup takes 10 minutes and sets you up for success in this peppermint shortbread meltaways recipe.

2-Second Step: In a large bowl, beat the 1 cup softened butter and 1/2 cup powdered sugar with an electric mixer on medium speed until creamy and light, about 2 minutes. Scrape down the sides to incorporate everything evenly. Add 1 teaspoon peppermint extract and 1 teaspoon vanilla extract, beating for 30 seconds more. The mixture should look fluffy, incorporating air for tenderness.

3-Third Step: In a separate bowl, whisk together 1 1/4 cups flour and 3/4 cup cornstarch. Gradually add the dry mix to the wet ingredients on low speed, mixing just until a soft dough forms, about 1-2 minutes. Avoid overmixing to prevent toughness. If the dough feels sticky, chill it in the fridge for 30 minutes. Scoop tablespoon-sized portions (about 1 inch balls) and roll gently between palms for uniformity.

4-Fourth Step: Place the dough balls on prepared baking sheets, spacing them 2 inches apart to allow slight spreading. Flatten each ball slightly with the bottom of a glass dipped in powdered sugar for clean edges. Bake one sheet at a time in the center rack for 9-11 minutes. Watch closely; edges should set but centers remain pale no browning desired for that soft peppermint meltaways feel. Rotate the sheet halfway for even heat if your oven runs hot.

5-Fifth Step: Remove from the oven and let cookies cool on the baking sheet for 5 minutes. This stabilizes them before transfer. Move to a wire rack to cool completely, about 30 minutes. Total bake time per batch is quick, yielding 36 cookies from one dough.

6-Sixth Step: While cookies cool, prepare the glaze. In a small bowl, stir 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and a drop of red food coloring until smooth and pourable. Adjust milk by 1/2 teaspoon if too thick. Drizzle over cooled cookies using a spoon or fork for artistic lines.

7-Final Step: Immediately sprinkle crushed peppermint candies over the wet glaze before it sets. Let glaze harden for 15-20 minutes at room temperature. Serve on a platter for gifting or enjoying fresh. Store as noted below. These meltaway cookies shine at parties with their glossy tops and minty aroma.