Cream cheese mints
1 (3 ounce) package cream cheese, Philadelphia Original Cream Cheese recommended
1 tablespoon butter, softened
3 cups confectioners’ sugar
2 drops peppermint oil
Food coloring as desired
In a large bowl, combine the cream cheese, butter, and confectioners’ sugar. Mix in peppermint oil. Color as desired with food coloring or leave white.
Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about two hours on wax paper, then freeze or refrigerate. If one likes their mints softer, the mints can be refrigerated for 45 minutes to an hour.
After refrigeration, the mints are ready to be served.
Vanilla Chip Gingerbread Cookies
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
2 tablespoons mild molasses
1 egg slightly beaten
½ cup of all-purpose flour
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup white vanilla baking chips
1 teaspoon oil
Heat oven to 350°F.
In a large bowl, break up the cookie dough. Add molasses and egg; stir until blended. Add flour, ginger, cinnamon, cloves, and ½ cup of the baking chips; mix with spoon or hands until well blended.
On ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 11-13 minutes or until edges are set (cookies will be soft in the center.) Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely; about 20 minutes.
In a small microwaveable bowl, microwave the remaining ½ cup baking chips and the oil uncovered on high for 45 seconds to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle over cookies. Let stand for 5 minutes or until set.