Swirled Mint Cookies

Photo by Aubrey F.

PREP TIME

40

minutes

TOTAL TIME

50

minutes

SERVINGS

48

servings

PREP TIME

40

minutes

TOTAL TIME

50

minutes

SERVINGS

48

servings

Ingredients

  • Ingredients

  • 1/2 cup butter, softened

  • 1/2 cup reduced-fat butter, softened

  • 3/4 cup plus 1 tablespoon sugar, divided

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon peppermint extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 10 to 20 drops red food coloring

  • 10 to 20 drops green food coloring

Directions

Directions In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour. Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat. Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

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