Holiday Blosoms

By dette

If hou like, add 1/4 teaspoon of mint, peppermint, or almond extract along with the vanilla.

Ingredients

• 1/2 c. butter (no substitute), softened
• 1 3-oz package cream cheese, softened
• 1 1/2 c. sifted powdered sugar
• 1/2 t. baking powder
• 1/4 t. salt
• 1 egg
• 1/2 t. vanilla
• 2 1/4 c.. all-purpose flour
• colored sugar
• Pastel candy-coated mint chocolate balls

Details

Servings 24
Preparation time 80mins
Cooking time 88mins

Preparation

Step 1

beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt; beat till combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Beat in as much of the flour as you can. Stir in any remaining flour. Cover and chill aobut 1 hour or till easy to handle.
Heat oven to 350. Shape dough into 1 1/4 inch balls. Roll balls in colored sugar. Place balls 2 inchs apart on an ungreased cookie heet. With scissors, snip each ball in half from the top, cutting 3/4 of the way ghrough. Snip each half twice, making six wedges. Gently fold down wedges to mke a flower shape. sprinkle a little additional colored sugar in the center of each.
Bake for 8-9 minutes or till edges are firm and bottoms are very lightly browned. Remove from oven; immediately place a candy piece in the center of each cookie. Transfer to wire racks and cool. mkes about 24.

To store: Place in layer separated by waxed paper in an airtight container; cover. store at room temperature up to 1 week or freeze up to 3 months.