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Peppermint Patties

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Submitted by lnouel

YIELD

2 dozen

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

½ 226.8
POUND G MARGARINE
softened
302.4
POUND G SUGAR
1 1
EACH EACH EGGS
1 5
TEASPOON ML MINT EXTRACT *
1 ⅛ 510.3
¼ 7.2
OUNCE ML/G BAKING POWDER
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 1180 37% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 706mg 29%
Total Carbohydrate 58g 58%
Dietary Fiber 3g 14%
Sugars g
Protein 30g
Vitamin A 42% Vitamin C 0%
Calcium 12% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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