Swirled Mint Cookies
These pretty little peppermint-flavored cookies are a tasty, colorful addition to any holiday cookie box.
Yield
1 dozenPrep
40 minCook
8 minReady
48 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
mint extract
|
*
|
| 1 | cup |
butter
|
|
| 10 |
food coloring
red |
*
|
|
| 1 | cup |
sugar
|
|
| 10 |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
mint extract
|
*
|
| 237 | ml |
butter
|
|
| 1E+1 |
food coloring
red |
*
|
|
| 237 | ml |
sugar
|
|
| 1E+1 |
food coloring
green |
*
|
Directions
Combine flour and baking powder.
Beat butter until softened.
Add sugar and beat until fluffy.
Add egg and extracts and beat well.
Add flour mixture and beat until well mixed.
Divide dough into thirds.
Stir red food coloring into one third, green into another, and leave one third plain.
Cover each and chill one hour.
Roll each color into ½ inch diameter ropes.
Using one rope of each color, twist together (Like a three-colored candy cane).
Slice twisted ropes into ¼ inch pieces.
Place slices 2 inches apart on ungreased cookie sheet and flatten to ¼ inch thickness with bottom of a glass dipped in sugar.
Bake in 375 oven until just set (do not brown), about 8 minutes.
Remove and cool on racks.
STORAGE: Airtight about 2 weeks. Frozen, up to three months.
