Peppermint Cream Chocolate Cookies

These cookies are very pretty and not too sweet. The combination of peppermint and chocolate will bring Christmas home.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla flavoring
• 3 ounces unsweetened chocolate, melted
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour, sifted
• 4 ounces cream cheese at room temperature
• 1/3 cup soft peppermint candies finely crushed in a food processor
• 2/3 cup sifted confectioners sugar

Directions:

In a large mixing bowl, using a wooden spoon, cream together butter and granulated sugar. Stir in eggs, one at a time. Stir in vanilla, chocolate, baking powder and salt until mixed. Stir in flour until mixed. Cut two 20 inch sheets of waxed paper. Split dough in half and place on center of each piece of waxed paper. Roll each piece of dough into a log about 14 inches long. Roll up with waxed paper and twist ends to close. Place each in refrigerator. In a small mixing bowl, stir together cream cheese, peppermint and confectioners sugar until mixed. Place in refrigerator and chill cookie dough and cream mixture about 1 hour. After 50 minutes, preheat oven to 350 degrees. Slice cookies into 5/8 inch segments and mash into 2 inch circles. Place 3/4 teaspoon peppermint mixture in center of each cookie. Fold cookie in half over cream mixture. Pick up cookie and press both ends towards the center and cookie should flair out in a pinwheel or 4 petal flower shape. Place cream side up on two lightly greased cookie sheets, 1 1/2 inches apart, and bake 12-13 minutes. Cool in pans for 6 minutes then cool on racks.

Number of Servings: 44 cookies