1/2 c. crushed peppermint candy
2 tbsp. cream cheese, softened
1/2 c. powdered sugar
2 tsp. milk

DOUGH:

1/2 c. powdered sugar
1 tsp. vanilla (or peppermint extract)
1 c. butter, softened
2 1/2 c. flour

Heat oven to 350 degrees. In small bowl, mix all filling ingredients until well blended; set aside. In large bowl, cream together powdered sugar, butter and vanilla. Lightly spoon flour into measuring cup; level off. Add flour and mix until well blended. If dough is too crumbly, add 1 - 4 teaspoons milk.

Shape into 1/2 inch balls; place two inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie; fill with 1/8 to 1/4 teaspoon filling. Bake at 350 degrees for 10-15 minutes or until light golden brown around edges. Cool. 5-6 dozen cookies.