Peppermint Meltaway Cookies with Sweetened Condensed Milk

Instructions:

1. Cream the softened butter and sweetened condensed milk until the mixture is pale and fluffy, then stir in the peppermint extract.
2. In a separate bowl, sift together the all-purpose flour, cornstarch, and salt, then gradually incorporate the dry ingredients into the butter mixture until a soft, cohesive dough forms.
3. Wrap the dough tightly in plastic wrap, flatten it into a disk, and refrigerate for at least 1 hour to prevent spreading during baking.
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Roll the chilled dough into 1-inch balls and place them on the baking sheets. Bake for 8-10 minutes until the bottoms are barely golden, keeping the tops pale.
6. Allow cookies to cool completely on a wire rack.
7. Whisk together the powdered sugar, milk, and peppermint extract until smooth.
8. Pipe or spread a small dollop of glaze onto each cooled cookie and immediately sprinkle with crushed peppermint candies.