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Cooking CornerInformation provided by Young Chefs® International
1 (8-ounce) package cream cheese
¼ cup butter, softened
1 (2-pound) package powdered
½ tsp. peppermint extract
6 drops red liquid food coloring
Measuring cups and spoons
Large microwave-safe bowl
Cookie stamps, cookie cutters, or
small glass (for pressing the
1. In microwave-safe bowl, heat cream cheese and butter for 1-1 ½ minutes. Stir
2. Gradually stir in powdered sugar and peppermint extract. If desired, divide
mixture into 2 portions; stir 2 drops red food coloring into 1 portion and the
remaining 4 drops into the second portion.
3. Shape mixture into 1-inch balls and place on cookie sheet.
4. Dip a 2-inch round cookie stamp or bottom of a glass into powdered sugar.
Press each ball to flatten dipping stamp or glass in powdered sugar for each
one. Let stand uncovered for 4 hours or until firm. Freeze if desired. Makes