Using an electric mixer fitted with a paddle attachment, cream together butter, shortening, and powdered sugar.

Add egg, food coloring, extracts, and mix until smooth.

Gradually add flour and salt until an evenly colored dough is achieved.

Roll out dough to 1/8-inch thick and cut with a 2  to 2-1/4 inch round cutter.

Lift and place onto a silpat lined baking sheet; lightly sprinkle with crushed peppermint and press into the dough gently.

Refrigerate cookies on tray for 30 minutes.

While cookies refrigerate, preheat  oven to 375°F.

When cookies are chilled, bake for 12-14 minutes or until lightly browned around the edges, depending on thickness.

Cool cookies on a wire rack.

Warm icing to drizzling consistency; drizzle over cookies and sprinkle with a touch of sugar.

Let icing firm and harden before storing, about 45 minutes.