Elegant Holiday Holly Mints
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes about 60 (1-1/2-inch) mints
|1||package (3 ounces) cream cheese, softened|
|3||tablespoons butter or margarine, softened|
|3||teaspoons liquid green food coloring|
|1/4||teaspoon peppermint extract|
|1||pound powdered sugar (3-1/2 to 4 cups)|
|1/2||cup granulated sugar|
|1||jar (2 ounces) cinnamon candies|
- Line large cookie sheet with waxed paper; set aside.
- Beat cream cheese, butter, food coloring, vanilla and peppermint extract in large bowl with electric mixer at medium speed until smooth. Gradually beat in powdered sugar on low speed until well combined, scraping side of bowl several times. (If necessary, stir in remaining powdered sugar with wooden spoon.) Turn out cream cheese mixture onto sheet of waxed paper lightly sprinkled with powdered sugar. Knead dough until smooth and pliable. Place granulated sugar in shallow bowl; set aside.
- Shape dough into 8-1/2X2-1/4-inch block. Cut 1/2-inch slice with long, thin-bladed knife. Place slice on another sheet of waxed paper; flatten gently with fingertips to 3-1/2-inch oval about 1/4 inch thick.
- Transfer slice to bowl with granulated sugar; flip to coat both sides. Return slice to waxed paper; cut two 1-1/2-inch leaves out of slice or use miniature 1-1/2-inch cookie cutter. (If dough becomes too soft to work with, wrap in plastic wrap and refrigerate 15 minutes.) Score veins in leaves. Press cinnamon candies firmly into leaves to resemble berries. Repeat steps with remaining dough and scraps. Place on prepared cookie sheets; refrigerate until firm. Store in airtight container in refrigerator.
Check out more recipes for Christmas