The cookie recipe is easy to make. I let the dough stiffen up for a few minutes in the refrigerator; then made balls rolled in sugar, spaced 2 inches apart, to flatten on the cookie sheet. Eight minutes cooking was just perfect. The cookies themselves are not too sweet and make a good base for the peppermint frosting. That 1/2 cup of sugar for the frosting is way off base, though. I used five times that amount for a total of 2-1/2 cups powdered sugar, and the frosting was divine. I didn't have any corn syrup, so I left it out of the chocolate glaze, and it was just fine. Even making the adjustments, this recipe is easy to make, tasty, and flashy looking.