A pretty holiday cookie recipe for Christmas: Swirled Mint Cookies
Swirled Mint Cookies
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 1 cup (2 sticks) salted butter, softened
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 10 drops red food coloring10 drops green food coloring
- parchment paper
- In a bowl, stir together the flour and baking powder; set aside.
- In a separate larger bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar; beat until combined. Beat in the egg, vanilla, and peppermint extracts. Beat in the flour mixture until combined.
- Divide the dough into three equal portions. Stir the red food coloring into one portion; stir the green food coloring into another; leave remaining dough portion plain. Cover and chill about 1 hour or until dough is easy to handle.
- Preheat the oven to 375°F. Divide each color of the dough into four equal portions. Roll each portion between two sheets of parchment paper 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.
- Bake until edges are set (8 to 10 minutes for large cookies; 6 to 8 minutes for smaller ones). Transfer cookies to wire racks; cool.
- 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 month.
- Add an additional ½ teaspoon of peppermint extract for a touch more flavor.
- If using gel paste color in place of liquid food coloring, use 5 drops of super red gel paste color and 5 drops of leaf green gel paste color.