Swirled Mint Cookies

SWIRLED MINT COOKIES
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2 cups flour
½ tsp baking powder
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp peppermint extract
10 drops red food coloring
10 drops green food coloring

1. In a bowl, stir together flour and baking powder; set aside.

2. In a separate larger bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Beat in egg, vanilla, and extract. Beat in flour mixture until combined. Divide dough into three equal portions. Stir red food coloring into one portion; stir green food coloring into another; leave remaining dough portion plain. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 375°F. Divide each color of dough into four equal portions. On a lightly floured surface, roll each portion into a ½-inch diameter rope. Place one red, one green and one plain rope side by side. Twist together. Repeat with remaining ropes. Chill dough for 30 minutes. Cut ropes into ½-inch thick slices for large cookies or ¼-inch thick slices for smaller ones. Roll slices into balls, blending colors as little as possible. Place balls 2 inches apart on an ungreased cookie sheet. Using bottom of a glass dipped in sugar, flatten each ball to a ¼-inch thickness.

4. Bake until edges are set (8-10 minutes for large cookies; 6-8 minutes for smaller ones). Transfer cookies to wire racks; cool.

Yield: Makes about 72 (2 1/2″) or 144 (1 1/4″) cookies
Recipe Source: Better Homes and Gardens

Cooking Tips
*To store, place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

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