Yummy Cookie Recipe!

Peppermint Crush Cookies (Adapted from a Splenda Recipe) Makes: 5 ½ Dozen Cookies Ingredients: Cookie: 2/3 c. Butter 2 oz Unsweetened Chocolate, Melted ¾ c. Splenda 1 Egg 2 c. All Purpose Flour ¼ tsp Mint Extract 1 tsp Baking Powder ½ tsp Baking Soda Filling: 8 oz Fat Free Cream Cheese 8 oz Reduced Fat Cream Cheese 1 tsp Vanilla 1/3 c. Splenda Garnish: 30 Hard Peppermint Candies, Very Finely Crushed Directions: 1. Mix together butter, melted chocolate and Splenda in mixing bow w/electric mixer. Blend well. 2. Add egg and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed (or by han*****ugh is formed. Do not over mix. 3. Remove dough from bowl and divide in half. Chill dough in refrigerator for 30 minutes. Preheat oven to 350 degrees. 4. Roll out chilled dough onto floured work surface. Roll dough slightly less than ¼ inch thick (Dough will puff slightly while baking). 5. Cut dough in small 1inch circles (Or you can use cookie cutters to make shapes like I did). Place onto lightly oiled cookie sheet. Bake in preheated oven for 7-9 minutes. Cool. 6. Blend filling ingredients together. Set aside. 7. Sandwich cookies w/filling mixture. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. 8. Roll the cookies in the peppermint candies so that all sides are completely coated. 9. Chill until ready to serve & Enjoy!!

Those sound yummy! Thanks for sharing Rebecca!

Sound good but alas I keep away from white flour as much as I can. Amd derned it...those peppermint candies probably have sugar alcohols and I seem to dump on those! Argh! Kathy