Sugar Cookie Directions:
Mix in the order given with a mixer.
Drop by tablespoons on a lightly greased cookie sheet.
Flatten with the floured bottom of a small glass, sprinkle with a mixture of nutmeg and sugar. (1/2 teaspoon nutmeg to 2 teaspoons sugar)
Bake at 375` for 10-12 minutes.
Butter Cream Icing Directions:
Cream the butter and shortening together until smooth, add the vanilla.
Dissolve the salt into the warm water completely.
Mix the water/salt mixture into the creamed butter and shortening.
Add in a couple drops of peppermint oil or peppermint extract.
Put the mixer on low, and add powdered sugar slowly, mixing constantly.
The amount of water can be increased or decreased to achieve the desired consistency, I usually have the best luck with 6 tablespoons.
Put a liberal amount of icing on the back of half of the cookies, then sandwich them with a second cookie.
Roll the sides of the cookies in crushed candy canes.
Enjoy!