Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough6 tablespoons all-purpose flour1 large egg1 package (8 ounces) cream cheese, softened1-1/3 cups Andes creme de menthe baking chipsGreen candy coating disks and sprinkles, optional
Preparation
Preheat oven to 350°. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.)
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles.
