Several of my Club Members and I participated in a Cookie Exchange during the last Club Class of 2012. All the shared treats were delicious!
I made Cream Cheese Mint Cookies which I stamped with some of our Sweet Pressed Cookie Stamps. After wrapping the plates in cellophane, I topped them with a handmade bow made from Designer Series Paper. Enjoy!
Uses Special Events Sweet Pressed Cookie Stamps, Holidays Sweet Pressed Cookie Stamps, Birds of a Feather Designer Series Paper, SNAIL Adhesive, Sticky Strip, Stampin' Trimmer, 1" Square Punch, glass plate, plastic wrap, and recipe below.
Cream Cheese Mint Cookies
1 package (8 oz.) cream cheese
1/4 cup butter, softened
2 pounds powdered sugar
few drops of food coloring
1/4 to 1/2 teaspoon extract in your favorite flavors (we like almond,
lemon, and peppermint)
1) Combine cream cheese and butter in heavy bottomed saucepan.
2) Stir over low heat until cheese is soft and butter is melted and the
mixture is thoroughly blended.
3) Add one pound of powdered sugar and stir until well combined.
4) Add final pound of powdered sugar and stir until well combined. This
can be very stiff and hard to stir.
5) Divide mix into two or three bowls.
6) Add your choice of food coloring to each bowl.
7) Add 1/4 to 1/2 teaspoon of extract of your choice to each bowl. We use
1/2 teaspoon each of lemon and almond, but only 1/4 teaspoon of peppermint since
it is so strong.
8) Mix in the food coloring and extract until the mixture is a uniform
color.
9) Roll into 1 inch balls.
10) Place balls on waxed paper about 2 inches apart.
11) Press with a fork or stamp with a decorative cookie stamp to form
design on top while flattening.
12) Let stand, uncovered, about 4 hours or overnight until mints are firm
and outside is dry, but inside is still moist and creamy.
Makes about 4 dozen.
