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Peppermint Stick Cookies

This is a favorite to eat and to make...Kids love making the worms. My kids made them in the 70's and now my grands are too.

* Exported from MasterCook *

Peppermint Stick Cookies

Recipe By : Gold Medal Flour and Dianne Ward
Serving Size : 45 Preparation Time :0:00
Categories : Cookies And Brownies Holidays

Amount Measure Ingredient -- Preparation Method
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1 Cup Stick Margarine -- Softened
1 1/2 Cups Confectioner's Sugar
1 Egg
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cream Of Tartar
1 Teaspoon Red Food Coloring
1/4 Teaspoon Yellow Food Coloring
Confectioners Sugar For Sprinkling

In large mixer bowl mix margarine, sugar, egg, vanilla, and peppermint extract. In a small bowl combine the flour, baking soda and cream of tartar. Blrnd into creamed mixture on low speed, scraping sides of bowl, until a soft dough is formed.

Divide dough in half, removing one half to a small bowl. To the remaining hald add the red and yellow food colorings. Blend in to color all of that portion of the dough completely.

Preheat oven to 375°f.

Working first with the plain uncolored dough, or having another person or child work with half of the dough, roll pieces of dough on counter or other flat surface to form "worm" or pencil shapes or various lengths. Begining in one corner and alternating the colors, place them diagonally in a jelly roll pan. The stripes should be close enough that when they are pressed down lightly they will touch. The dough is very forgiving and short "worms" can bw pinced together to form long ones in the pan. When the pan is full, press lightly to push strips together. Bake about 15 minutes at 375° until lightly golden brown.

Cut immediately into sticks aproximately 1"x3". (depends on the pan!) Sprinkle with confectioner's sugar and store air tight.

Cookies may be "crisped" in a warm oven if needed to freshen them. Sprinkle with fresh sugar after reheating.

This dough may also be formed into cane shapes. Make pencil sized "worms" and twist together. Bend one end for cane shape. Bake and dust with confectioners sugar. Store as bar cookies.



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NOTES : The original version of this recipe came from a Gold Medal Flour insert from the early 1970's. It is a great "get the kids involved" recipe. Dave and Juli both began helping for the "worms" for them at a very young age. It remains a favorite cookie for us all. I adapted the original recipe in flavoring and technique. The "worm" technique makes a more attractive cookie and makes it a fun project for the kids.