Monday, November 26, 2007

Permafrost Peppermints

These peppermint cookies are delightfully delicious holiday treat. Try substituting a few drops peppermint oil for the peppermint extract. Let kids create their own candies decorating them with chocolate, multi-colored sprinkles or green and red colored sugars.

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. butter or margarine, softened
1 Tbsp. light corn syrup
1/4 tsp. peppermint extract
4 cups powdered sugar
Green and red food coloring
granulated sugar
Green, red and white decorating icings (optional)

BEAT cream cheese, butter, corn syrup and extract in large bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended. Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and second third. Leave remaining third plain. Wrap each piece in plastic wrap; refrigerate until firm.

SHAPE dough into 3/4-inch balls, working with 1 color at a time. Place on wax paper-covered baking sheet. Flatten each ball with bottom of glass lightly dipped in granulated sugar.

REPEAT with remaining mixtures. Decorate with icings, if desired; let dry. Store in tightly covered container in refrigerator.

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