Mint chocolate chip cookies

Whip cream cheese, butter, salt and sugar on high speed until smooth, about 3 minutes.

Keep beating and add the egg; turn off the mixer and add the sifted flour, cornstarch, dried milk, baking powder and baking soda, plus mint extract.

Add green food coloring if desired and the dark chocolate discs.

Refrigerate the dough until firm, or for 72 hours for best results.

Divide into portions of one and a half ounces, about 50 grams, and chill or freeze again until firm.

Roll each portion into a ball, roll in a bowl of powdered sugar, and refrigerate 30 minutes.

Bake at 350F (180C) for about 12 to 14 minutes.