1 c. unsalted butter – 4 c. powdered sugar – 1/4 tsp. pure vanilla extract – 1 1/4 tsp. peppermint extract – 2 T. water – Pinch of kosher salt – Red gel icing color – 12 mini candy canes, crushed

Beat butter until smooth.

Add half the powdered sugar and mix until smooth.

Add 1/4 teaspoon of vanilla extract.

Add 1 1/4 teaspoon of peppermint extract.

Add 2 tablespoons water.

Add a pinch of salt.

Mix until smooth, and add red food coloring.

If frosting is too thick, add another tablespoon of water.

Spread or pipe frosting onto one cookie, then add second cookie.

Place crushed candy canes on a plate and roll cookie sandwiches so candy canes stick to frosting.

Store cookies in an airtight container at room temperature for up to 3 days.