For cookies , in large mixing bowl , combine sugar, butter, cream cheese, egg, and peppermint extract . Beat at medium speed scraping bowl often. until light and fluffy. 3 to 4 minutes. Add flour , continue beating until well mixed . 2 to 3 minutes. .Divide dough into halves and wrap in waxed paper. Refrigerate until firm at least 2 hours.
Heat oven to 375 Roll out dough on a lightly floured surface to 1/4 inch thickness. Cut out with floured heart-shaped cookie cutters . Place each 1 inch apart on ungreased cookie sheets. Bake 7to 10 minutes . or until edges are golden brown. Remove immediatley ; cool
For the glaze in small saucepan melt chocolate and butter on low heat stirring occasionally over low heat. until melted. 4to 6 minutes Dip half of each heart into chocolate . Place on waxed paper -lined cookie sheet
refrigerate till chocolate is firm. Store covered in refrigerator .
Makes 3 1/2 dozen cookies
put about 6 of these cookies in a small valentine bag and tie with a ribbon .
Not a NESTLÉ®-tested recipe.