Christmas Cookies

You know it's serious when I put on the apron

So with Christmas comes my favorite... Christmas cookies! Last year the Domestic Goddess was teaching full time and Hotty Toddy sister was still in high school so I was left with a mile long to do list which of course included baking. Now this year DG and HTS have retired/ came back from college so we all enjoyed a day of baking together.  We got a good variety this year, all different types of cookies but my favorite by far was the Peppermint Munchies. Now I must admit I am a sucker for anything peppermint (see peppermint mocha.)

 First you have to make the peppermint filling and then refrigerate it for 30 minutes while you make the actual cookie.

Then you put a little dab of the peppermint filling in the cookie and roll it into a little ball. Finally you take a glass, sugar coat the bottom and press it down.

Now ready for the oven

So in case your interested here is the recipe, now I would post a picture of the finished project but they didn't last very long.

Peppermint Munchies

3/4 cup butter softened

1 cup sugar

1 teaspoon baking powder

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups flour

Peppermint Filling: combine one 3 ounce package softened cream cheese, 2 tablespoons powdered sugar, 2 tablespoons finely crushed peppermint candies, and 1/4 teaspoon peppermint extract. Beat with an electric mixer on low speed until smooth 

1. Prepare peppermint filling, cover and chill for 30 mins

2. Preheat oven 375 F. In a bowl, beat butter with an electric mixer on medium to high speed for 30 second. Add sugar and baking powder. Beat until combined, scraping bowl.  Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. 

3. Shape dough into 1 1/4- inch balls. Make an indentation in the center of each ball; place 1/2 teaspoon  of the peppermint filling in each indentation. Shape dough around filling to enclose; roll dough in hands until smooth. Dip the bottom of a glass in coarse sugar; flatten balls into 1/2 inch thick. Bake for 9 to 12 minutes or until golden brown