Swirled Mint Cookies
Dress up these festive cookies for the holidays by dipping the pressing glass into colored sugar crystals instead of granulated sugar.
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
- 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.
Makes 5 dozen large cookies, or 10 dozen small cookies.