PEPPERMINT CANDY COOKIES

1 c. soft butter
1/2 c. powdered sugar
1 tsp. vanilla

Add gradually:

2 1/2 c. flour
1/2 c. finely chopped nuts

Shape dough into balls. Chill. Poke deep hole into center. Bake on an ungreased baking sheet at 350 degrees for 12 to 15 minutes until set.

FILLING:

Blend together:

1 c. finely crushed hard peppermint candies
1 c. powdered sugar

Blend:

2 oz. cream cheese
2 tsp. milk

Add gradually:

1 c. powdered sugar
6 tbsp. candy mix
2 drops red coloring

Mix well.

Fill center of each COOLED cookie, then roll in crushed candy-sugar mix. Store in refrigerator until used, in a separate container. (Do not mix with other cookies). Do not let sit out on tray overnight. (This is a pretty cookie that tastes so good).

MARY WARNER PEPPERMINT MERINGUE COOKIES

2 egg whites
1/4 tsp. cream of tartar
1/2 tsp. peppermint flavoring
1 c. chocolate bits
3/4 c. sugar
Pinch of salt
Few drops food coloring

Preheat oven to 375 degrees for at least 15 minutes. Beat egg whites until frothy. Add salt and cream of tartar; beat until stiff. Gradually beat in sugar. Fold in flavoring, coloring, and chocolate bits. Drop by teaspoonful onto greased cookie sheets. Place in oven and turn off the oven. Leave in oven overnight or at least 6 hours.