Have you ever had cream cheese mints at a wedding or graduation? You know...the really addictive ones? This recipe is those mints in cookie form. The basic recipe is:
1 cup white sugar
2 sticks butter (room temperature)
4 ounces softened neufchatel cheese
1/2 tsp salt
1 tsp peppermint extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
1) Beat everything except flour together until smooth
2) Stir in flour until well blended
3) Refrigerate dough at least 8 hours
4) Preheat oven to 375 degrees
5) Shape cookies as desired
6) Bake 7-10 minutes
The dough is really easy to work with so you can do lots of things with it. The first time we made these cookies, we made candy canes. Immediately after blending in the flour I removed half the dough (leaving it white) and added several drops of red food coloring to the other half. I then placed both halves in the fridge over night.
both doughs rolled in to tablespoon-size balls
one white and one red rod pressed together at the top and bottom then twisted
Once rods are twisted together, bend into cane shape. Bake at 375 degrees for approximately 7-9 minutes. Sprinkle with sugar immediately after removing from oven.
The second time we made these cookies I wasn't as ambitious so I just rolled the dough into two logs and then cut into approximately 1/4 inch slices. When I roll dough into logs, I don't refrigerate for a full eight hours. I let it chill for about an hour, roll the logs and then place them in the freezer until I'm ready to bake.
buddy painting the dough with whisked egg whites
sprinkling on red sugar
No matter the shape, these cookies are a favorite of ours. We actually make the recipe, minus the peppermint, all year long. When rolled in to logs the dough keeps in the freezer really well, so it's easy to cut and bake a few as they are "needed".
**To see the other two types of peppermint cookies we've been enjoying, click here and here.