Cream Cheese Mint Fondant Springerle Cookies
1 cup butter, softened
1 1/2 cups sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
Beat together butter and sugar with an electric mixer. Add eggs and vanilla.
Whisk together the flour, cocoa powder and salt.
Slowly add flour mixture to butter mixture until well combined.
Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)
Using your preferred cookie cutter, cut out the desired shape for the base of your cookie.
Place your cookies on a cookie sheet lined with parchment paper.
Bake in a preheated 350 degree F (160 degree C) oven. Bake your cookies for 10 minutes until set. Do not over bake.
Cream Cheese Mint Fondant
8 ounces of cream cheese (full-fat, not Neufchatel)
1/4 cup butter
2 lbs powdered sugar
2 teaspoons of peppermint extract (or any other flavoring you choose)
Gel food coloring (optional)
1/2 cup powdered sugar for molding mints
Combine cream cheese and butter in a large bowl of a stand mixer with a paddle attachment. (You can also use a food processor.) Mix until smooth.
Add 1 cup of powdered sugar and mix again until smooth.
Add the mint extract (or other flavorings) and mix until incorporated.
Gradually, add the remaining powdered sugar. Mix until smooth in texture. Color if desired.
Cover and refrigerate for at least 2 hours until firm enough to handle.
Place mold image-side up. Dust liberally with powdered sugar. Press a small amount of dough into the mold, making sure all the cavities are filled.
Remove the fondant impression from the mold and place on wax paper. Let impressions dry for a couple of hours to harden before placing on top of the cookies.
© Copyright 2018, Lee Shepherd. All rights reserved.