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Swirled Mint Cookies

 

These pretty little peppermint-flavored cookies are a tasty, colorful addition to any holiday cookie box.
58

Yield

1

dozen

Prep

40

min

Cook

8

min

Ready

48

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 84651% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 344mg 14%
Total Carbohydrate 33g 33%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 29% Vitamin C 0%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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