Recipe

Step 1: Combine flour, cornstarch, baking powder and salt in a small bowl and reserve. Using an electric mixer, cream butter and icing sugar until light and fluffy. Beat in egg yolks and vanilla. Add flour mixture and stir in gently until combined. Divide mixture into two discs, wrap in plastic and chill until firm, about 2 hours.

Step 2: Preheat oven to 350°F. Line two cookie sheets with parchment paper. Roll out one disc of dough on lightly floured surface until 1/8″ thick. Dip a 1-1/2″ round cookie cutter in flour, tap off excess, and cut out cookies, dipping cutter again in flour as necessary. Transfer cookies to prepared sheets. Re-roll scraps up to two times. Bake 10-12 minutes, rotating pans halfway, or until very pale gold. Transfer to rack to cool completely. Repeat with remaining cookie dough.

Step 3: To make filling, beat the cream cheese until fluffy (you can also use a wooden spoon). Sift icing sugar into cream cheese and stir well. Stir in peppermint. Transfer to piping bag fitted with very small plain tip or to small zip-top plastic bag (snip off a small corner). Pipe onto half of cookies, and top with remaining cookies, making sandwiches.

Makes about 50 cookies