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PEPPERMINT CREAM CHEESE COOKIES (dairy)

Eileen Goltz | Dairy

Ingredients

2 sticks (1 cup) salted butter
4 oz cream cheese
2 3/4 cups sugar
1 large egg
1 tablespoon peppermint extract (or to taste)
3 1/2 cups flour
1 cup semi sweet chocolate chips (optional)


Instructions

** be sure to chill the doigh well before rolling out

In a bowl combine the butter, cream cheese and sugar. Blend until smooth. Add the egg and extract. Blend until mixture is light and fluffy, almost like a spreadable frosting consistency. Slowly add flour, about 1 cup at a time. The cookie dough will be sticky. Separate dough into flat rounds; wrap between plastic wrap and chill for 1 hour or in freezer for 30 minutes. Preheat oven to 325. Line cookie sheets with parchment paper. Roll dough flat to about 1/4 inch thick. Cut with your favorite cookies cutter. Bake for 10 to 12 minutes or until the cookies are slightly golden. Makes about 2 dozen cookies depending on the size. I like to frost these melted semi sweet chocolate chips.