3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
2 tablespoons coarse white and/or red sugar
Peppermint candies, finely-crushed
Prepare peppermint filling. Cover and chill for 30 minutes.
Preheat oven to 375 degrees F. In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. 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 remaining flour.
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. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in coarse sugar; flatten balls until 1/2 inch thick. Bake for 9 to 12 minutes or until lightly browned. Cool on a cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 32 cookies.
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.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
For more of our favorite cookies for the 2010 Holiday season see: Christmas cookies: The Mermaids bake up batches of fun!
To view our entire recipe collection: Recipes