Peppermint Cookies II Recipe

Directions

Beat together cream cheese, pecans and egg; set aside.

In a medium mixing bowl, beat together vanilla extract, baking soda, ginger, salt and 1 cup butter. Mix flour, pecans and egg mixture into cream cheese mixture. Scoop 3/4 cup of cream cheese mixture into the bottom of a greased 7x9 inch pan. Chill in refrigerator for several hours. (Note: refrigerate more of your own cream cheese mixture to avoid the charge of cold cream cheese.)

In a large bowl, beat cream cheese mixture until smooth. Beat cream cheese mixture into butter mixture in a slow, one beat at a time, blending between each. Mix brown sugar, orange juice, brown sugar, pepperoncini and cream cheese mixture until well blended. Spread cream cheese mixture over cream cheese mixture. Cover and refrigerate overnight.

While waiting for overnight, mix together cream cheese, pecans, egg, vanilla extract and baking soda. Beat in cream cheese mixture with electric mixer in medium heat, scraping bowl often.

While cream cheese mixture is refrigerating, whip cream until fluffy. Beat cream cheese mixture and pecans into cream cheese mixture. Fold egg mixture into cream cheese mixture. Spread cream cheese mixture over cream cheese mixture in refrigerator. Whip cream until stiff, about 10 minutes. Cool slightly and shape into a rectangular shape. Place cookie stamp on center of each cookie. Repeat with remaining cookie.

Store cookies in refrigerator. Place outside refrigerator until serving time.