Peppermint Patties
Yield
2 dozenPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
margarine
softened |
|
| ⅔ | pound |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
mint extract
|
*
|
| 1 ⅛ | pounds |
all-purpose flour
|
|
| ¼ | ounce |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
margarine
softened |
|
| 302.4 | g |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
mint extract
|
*
|
| 510.3 | g |
all-purpose flour
|
|
| 7.2 | ml/g |
baking powder
|
|
| 0.6 | ml |
salt
|
|
Directions
Cream margarine; gradually add sugar, beating until light and fluffy.
Add egg and extract, beating well.
Combine flour, baking powder and salt; add to creamed mixture, beating just until blended.
Divide dough in half; add a few drops of red food coloring to one half, and knead until color is evenly distributed.
Leave the other half alone, or may color with green food coloring, doing the same as above.
Cover both halves and refrigerate until both halves are firm.
Divide each portion half into 2 halves again.
On floured wax paper, roll one white portion into an 8 inch square.
Do the same with a red portion.
Invert white dough onto red dough, and roll firmly into a tight jelly roll form, removing paper as you do so.
Do the same with the other 2 halves.
Cover and chill.
Cut dough into ¼ inch slices and place on an ungreased cookie sheet.
Bake at 350℉ (180℃) for 10 minutes.
NOTES : These cookies will not raise when baked, and will not brown.
You must be very careful not to overcook, or the cookies will be very hard.
