Grinch Cookies, Take 2

So, the first recipe was a hit.  In fact, I think my father ate nearly the entire batch.  But I wasn't overly happy with the final result.  The cookies lost their green as they browned while cooking, so they looked more like swamp cookies than Grinch cookies.  I figured there had to be a better way.

Enter the sugar cookie base!  Doesn't brown as much as chocolate chip base, and it's a recipe I adore but hadn't planned on using this year.  I think I like these even better.

Here's the recipe.  It's adapted from The Girl Who Ate Everything.  The real test will be if my father likes them too.

Ingredients:

1 1/2 c. sugar
2 oz cream cheese
6 TB butter, melted
1/3 c. vegetable oil
1 egg
1 TB milk
2 tsp. vanilla extract
2 tsp. peppermint extract
2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 package Andes mints pieces

Directions:
1. Melt butter, and combine in mixing bowl with cream cheese and sugar.  Beat until combined- it will still look sort of lumpy and grainy.  
2. Add in the oil, egg, milk, and flavorings, and mix until smooth.  Slowly add in the dry ingredients.  Be careful not to overmix after they are combined.  Stir in the Andes pieces first.
3. Chill dough for at least two hours.
4. Preheat the oven to 350° and line baking sheets with parchment paper.  Roll dough into one-inch balls, and then roll into sugar.  Place on pans and bake for about ten minutes- the cookies will be slightly firm but not brown.  Remove from the oven and let set on the cookie sheet for 2-3 minutes before transferring to wire racks to cool.

Makes about 5 dozen.