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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Pure peppermint — candy canes, peppermint bark, hot chocolate
Mildly fruity Basque chili — French finishing pepper
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Preheat oven to 350 degrees. Cookie Dough:. Using an electric mixer, cream butter with 1/2 cup confectioners' sugar and vanilla. Gradually add flour and pecans; mix well. Chill dough. Meanwhile, prepare filling: Blend cream cheese and milk until smooth; gradually add 1/2 cup confectioners' sugar and 3 tablespoons crushed candy cane. Form rounded teaspoonfuls of chilled cookie dough into balls. Make an indentation in the top of each ball; fill with 1/4 teaspoon peppermint filling. Press dough together to seal top and enclose filling. Arrange cookies on ungreased baking sheets. Bake for 12-15 minutes or until set but NOT brown. Meanwhile, mix remaining candy and remaining 1/2 cup confectioners' sugar in a small dish. Roll warm cookies in candy and sugar mixture. Cool, then roll cookies in candy mixture again.