Swirled Mint Cookies
Source of Recipe
Internet
Recipe Introduction
Dress these festive cookies up for the holidays by dipping the pressing
glass into colored sugar crystals instead of granulated sugar.
List of Ingredients
1 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
10 drops red food coloring
10 drops green food coloring
Sugar
Recipe
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, and baking powder. Beat until fluffy. Beat in egg, vanilla and peppermint extracts. Stir in flour until just mixed Divide dough into 3 equal portions. Stir red food coloring into one portion; stir green food coloring into a second portion; and leave third portion plain. Cover each portion with foil or plastic wrap and chill about 1 hour or until easy to handle. Divide each color of dough into 4 equal portions. On a lightly floured surface, roll each portion into a 1/2-inch diameter rope. Place a red, green and plain rope side by side. Twist together. Repeat with the remaining ropes. Chill twisted ropes for 30 minutes. Cut the ropes into 1/2-inch slices for larger cookies and 1/4-inch slices for smaller ones. Carefully roll into balls, blending colors as little as possible. Place balls about 2-inches apart on an ungreased cookie sheet. Using a glass dipped in additional sugar, flatten each ball of dough to 1/4-inch thickness. Bake in a 375*F (190*C) oven for 8 to 10 minutes for larger cookies (6 to 8 minutes for smaller ones) or until edges are set. Transfer cookies to a wire rack to cool completely.
Make about 5 dozen large cookies and 10 dozen small cookies.
|
|
member logon
