36rectangular chocolate mint candies(Andes for example)
Instructions
Heat oven to 375℉.
Combine sugar, butter, vanilla extract, egg, cream cheese and chocolate in a large bowl until smooth.
In a medium bowl whisk flour, baking powder and salt. Add to wet ingredients and mix until a smooth dough is combined.
For simple Chocolate Mint (or Sprinkles):Roll dough to ⅛ inch and cut with cutters as above, or roll into a 2-3 inch cylinder, slice ⅛ inch circles. Repeat with remaining dough. Place 1 inch apart on a cookie sheet and bake for 8-10 minutes. Let cool, top with melted chocolate or vanilla coating and top with crushed peppermint candy or sprinkles. Or you can roll the edges in the coating and candy.
For Chocolate Mint Trees: Roll half of the dough into a 12 inch by 12 inch square. Cut into 4 inch squares, then cut each square on the diagonal to make 18 triangles. Place a rectangular chocolate mint in the middle of each triangle. Fold corners into the middle and press along the seam. Shape the bottom points to make the trunk. Repeat with remaining dough. Place 1 inch apart on a cookie sheet and bake for 8-10 minutes. Let cool and drizzle with chocolate or vanilla coating.