1/2 cup butter, softened
1 c. sugar
1/4 t. baking soda
1/4 t. salt
1 egg
2 t. vanilla
1 t. peppermint extract
1 3/4 c. flour
Cream Cheese Filling
finely crushed peppermint candies (or candy canes)
Beat butter for 30 seconds, then add sugar, baking powder and salt. Beat until combined. Beat in egg, vanilla and peppermint extract. Add flour, and mix until well-combined. Divide dough into 3 portions. Roll each into a log, wrap with plastic wrap, and freeze until ready to use.
Preheat oven to 350. Unwrap rolls and slice into thin slices, about 3/8" thick. Place slices 1" apart on an ungreased cookie sheet, and bake 10 minutes. Cool on rack.
Cream Cheese Filling
In mixer, combine 3 oz. cream cheese, and 1/4 cup softened butter. Beat until smooth. Add 1 t. vanilla, and 1/2 t. peppermint extract. Gradually beat in 3 c. powdered sugar and add milk, 1 T. at a time until it is spreading consistency. Spread on half of the cookies, and top with unfrosted cookies. Press together, and roll edges in crushed peppermints. Store in fridge until ready to serve.
