3/4 c. sugar
3/4 c. butter, softened
3 oz. pkg. cream cheese, softened
1/4 tsp. peppermint extract
1 egg yolk
2 1/4 c. all-purpose or unbleached flour
1/2 tsp. salt
Colored sugars
Edible glitter
Assorted candies
Decorator icing

In large bowl, beat sugar, butter and cream cheese until light and fluffy. Add peppermint extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Cover with plastic wrap. Refrigerate 2 hours.

Heat oven to 375 degrees. On well floured surface, roll out dough, 1/3 at a time, to 1/8 inch thickness. Keep remaining dough refrigerated. Cut with assorted sizes and shapes of tree cookie cutters.

Place 1 inch apart on ungreased cookie sheets. Bake at 375 degrees for 5-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.

Frost and decorate cookies as desired. Allow frosting to set. Store between sheets of waxed paper in loosely covered container. About 4 dozen cookies.