Ingredients:

• DOUGH:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour, sifted
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. vanilla extract
• 1/2 tsp. peppermint extract
• FROSTING:
• 1 (8-oz) pkg. cream cheese, softened
• 6 cups powdered sugar, sifted
• 2 Tbsp. milk
• 1 tsp. peppermint extract
• 1/2 tsp. vanilla extract
• 1/2 cup crushed peppermint candies

Instructions:

1. COOKIES:

2. Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with flour.

3. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Mix in extracts. Gradually add flour, baking powder and baking soda to butter mixture, beating until combined. Spread evenly in prepared pan. Bake until golden brown and firm on top, about 25-30 minutes. The dough may seem like the butter has separated on top and they look gooey, that is fine. Let cool completely on a wire rack. Once cooled, use foil as handles and remove from pan; set aside while making frosting.

4. FROSTING:

5. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Beat in butter, powdered sugar, milk, and extracts until smooth. Spread frosting over cookie. Sprinkle with peppermint; cut into bars.