Bake and freeze unfilled cookies up to a month in advance. Add peppermint filling, candy pieces, and chocolate drizzle to thawed cookies before serving. TOTAL TIME 1 hour • MAKES 24 sandwich cookies INGREDIENTS 13⁄4 cups Fresh Thyme unbleached all- purpose white flour 2⁄3 cup unsweetened baking cocoa 1 tsp. Fresh Thyme baking soda 1⁄2 tsp. Fresh Thyme fine sea salt 1 cup unsalted butter, softened 2⁄3 cup Fresh Thyme organic cane sugar 2⁄3 cup packed light brown sugar 2 Fresh Thyme large eggs 1 tsp. peppermint extract, divided 3 oz. cream cheese, softened 5 drops natural red food coloring 3 cups Fresh Thyme powdered cane sugar 1 Tbsp. Fresh Thyme 2% milk plus more, as needed 1⁄2 cup chopped candy canes or hard peppermint candies 1⁄2 cup (3 oz.) semisweet chocolate chips INSTRUCTIONS 1. Preheat oven to 375°F. In a large bowl, whisk together flour, cocoa, baking soda, and salt; set aside. 2. In a large bowl, beat butter, cane sugar, and brown sugar with an electric mixer on medium until light and fluffy. Beat in eggs and 1⁄2 tsp. peppermint extract. Gradually add flour mixture, beating on low, until incorporated. 3. Drop tablespoons of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Cool on cookie sheet for 2 minutes. Transfer to wire racks and cool. 4. For filling, in a medium mixing bowl, beat cream cheese, remaining 1⁄2 tsp. peppermint extract,and food coloring with an electric mixer on medium until light and fluffy. Gradually beat in powdered sugar. Beat in 1 Tbsp. milk until smooth. If needed, add additional milk to achieve a thick, creamy consistency. 5. Spread 1 Tbsp. of peppermint filling on each bottom of half of the cookies. Top with remaining cookies, bottom sides down. 6. Place chopped candy canes in a shallow bowl. Roll outside edges of cookies into candy. 7. In a small microwave-safe bowl, microwave chocolate chips on medium, stirring every 30 seconds, until melted. Transfer to a quart-size plastic freezer bag. Snip off tip of one corner of bag. Pipe chocolate over tops of cookie sandwiches. 8. Store cookies in a covered container in the refrigerator for up to 3 days or freeze, unfilled, for up to a month. Each cookie contains: 262 calories, 11 g fat, 6 g saturated fat, 0 g trans fat, 40 mg cholesterol, 112 mg sodium, 41 g carbohydrates, 1 g fiber, 30 g sugar, 2 g protein. Daily values: 7% vitamin A, 0% vitamin C, 1% calcium, 5% iron. Cookie memories “My favorite holiday cookies are traditional New Mexican bizcochitos. Every first Sunday in December, my mom’s family bakes holiday cookies and these are always a staple. Warm bizcochitos covered in cinnamon and sugar: nothing tastes better!” – Melissa W. | November/December 2017 25 020-025 Cookies_9.12_JGK.indd 25 10/18/17 9:20 AM