Peppermint Meringues

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees F. Line 2 cookie sheets with foil. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cream Cheese Cookies

1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. white sugar
1 egg yolk
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (may need more or less)

Preheat oven to 325 degrees. Lightly grease cookie shets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale
Yields: 72 servings
Source: http:www.allrecipes.com