June 20th, 2016
I have been making these cookies for about 30 years. I first came across the recipe at a Christmas cookie exchange in Newport Beach, California shortly after I got married. Unfortunately, I can’t remember the name of the person who brought them and shared the recipe. The best part about these cookies is the filling in the center which is made from cream cheese, powdered sugar, and crushed peppermint candy. This photo of a cut cookie shows the peppermint filling as well as some walnuts that are in the dough.
I crush the peppermint candy by placing several candy canes in a ziploc bag that is lying on top of a cutting board, and then I repeatedly hit it with a metal meat tenderizer. After the cookies are baked, you roll them in a mixture of powdered sugar and more crushed peppermint candy. I always get plenty of compliments on these cookies, and I’m sure you will, too. The peppermint makes them taste like Christmas!
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
Makes about 2 dozen cookies.
1 cup butter, softened
1-1/2 cups sifted powdered sugar, divided
1 teaspoon vanilla
2-1/2 cups flour
1/2 cup finely chopped walnuts
1/2 cup finely crushed peppermint stick candy (about 5 or 6 medium candy canes)
1 3-ounce package cream cheese, softened
1 tablespoon milk
1 drop of red food coloring
Cream the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy. Gradually add the flour, and then the nuts. Mix thoroughly. Refrigerate while preparing filling. In a small bowl, combine the crushed peppermint candy and 1/2 cup powdered sugar. In another bowl, combine the cream cheese and milk. Add 1/2 cup powdered sugar, 3 tablespoons of the peppermint candy mixture, and the food coloring. Preheat the oven to 350. Remove the dough from the refrigerator and form the dough into balls about the size of a rounded tablespoon. You should have approximately 2 dozen cookies. Place them on ungreased cookie sheets. Carefully make a deep hole in the center of each cookie using the end of a wooden spoon. Fill the holes with the cream cheese filling. Bake at 350 for 12-15 minutes or until done. While still warm, place each cookie, one at a time, in the peppermint sugar bowl and carefully spoon the peppermint sugar all over the cookie. Set aside to cool. When the cookies are completely cooled, re-roll them in the peppermint sugar.