1 cup softened
butter (butter only)
1/2 cup chopped walnuts
1 1/2 cup confectioners' sugar
1/4 lb peppermint candy - crushed fine
1 tsp vanilla
2 tbsp cream cheese - softened
2-1/2 cups all purpose flour
1 tsp milk
Cream butter (2 sticks), softened (do not substitute margarine or
shortening), 1/2 cup confectioners' sugar and vanilla together until
fluffy. Add the flour and walnuts and blend to form a dough. Wrap in
plastic wrap and chill for 1 hour.
In a small bowl combine finely crushed peppermint candy and 1/2 cup of
confectioners' sugar. Set aside. Three tablespoons of this mixture is used
in the filling below and the remainder is used to garnish the cookies.
In a bowl blend together the softened cream cheese, milk, 1 drop of
red food coloring, 1/2 cup confectioner's sugar until smooth. Blend in 3
tablespoons of the candy mixture. Remove the dough from the refrigerator
and for each cookie pinch off a rounded teaspoon of the dough. Form into a
ball and shape the dough around your thumb to make a little compartment in
the middle. Place about 1/4 teaspoon of the cream cheese filling in the
depression. Pinch the dough back together and roll it back into a ball.
Repeat the process with the remaining dough and filling. Place the balls
on a non-stick cookie sheet. Bake in a preheated 350 degree oven for 10 to
12 minutes. Do not brown. Remove the cookies to a cooling rack. To
garnish, roll the cooled cookies in the remaining candy mixture.