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1
For dough, in a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
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2
Add granulated sugar, brown sugar, baking powder, and salt.
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3
Beat until combined, scraping sides of bowl occasionally.
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4
Beat in egg, the 2 tablespoons creme de menthe, the milk, and vanilla.
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5
Beat in as much of the 2-3/4 cups flour as you can with the mixer.
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6
Stir in any of the remaining 2-3/4 cup flour.
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7
Divide dough in half.
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8
Cover; chill about 3 hours or until dough is easy to handle.
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9
Meanwhile, for filling, in a medium mixing bowl, combine cream cheese, powdered sugar, the 1/4 cup flour, and the 1 tablespoon creme de menthe.
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10
Beat with an electric mixer on low to medium speed until smooth.
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11
Stir in a few drops red food coloring until filling is pale pink.
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12
Gently fold in crushed candies.
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13
Cover and chill up to 2 hours.
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14
(Do not chill longer than 2 hours or the candies will bleed into the filling and the filling will become too soft and sticky.)
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15
On a lightly floured surface, roll a portion of the dough into a 12x8-inch rectangle.
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16
Spread half of the filling over the dough rectangle to within 1/2 inch of each long edge.
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17
Roll both long edges, scroll fashion, to meet in center.
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18
Brush seam where dough spirals meet with water; lightly press together.
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19
Repeat with remaining dough and filling.
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20
Wrap rolls in plastic wrap.
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21
Place rolls on a tray or cookie sheet.
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22
Freeze for 4 hours to 24 hours or until rolls are firm.
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23
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper; set aside.
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24
Using a serrated knife, cut rolls into 1/4-inch slices.
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25
Place slices 2 inches apart on prepared cookie sheet.
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26
Bake in preheated oven about 10 minutes or until edges are firm and bottoms are lightly browned.
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27
Transfer cookies to a wire rack and let cool.
