1/2 cup milk
1/2 teaspoon vinegar
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

In a small bowl, combine milk and vinegar; set aside. In a mixing bowl, cream butter and sugar. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; add to the creamed mixture alternately with milk mixture. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.

Bake at 350°F for 6-8 minutes or until set. Remove to wire racks to cool.

FROSTING:

3 tablespoons butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1/8 teaspoon salt
1 teaspoon vanilla extract
2 to 4 tablespoons milk

In a small mixing bowl, cream butter, sugar, cocoa and salt. Beat in vanilla and enough milk to achieve spreading consistency. Frost cooled cookies.

Yield: 4 dozen.

Submitted by: Jeanette Hendricks