Peppermint Swirls
May 2016 in Review, and Christmas Cookie #5
A favorite photo…
A few highlights…
- School year ends
- A family wedding with lots of festivities
- Visit to St. Louis, complete with a backyard Senegalese meal and lots of good family time
And a cookie recipe to go with it!
| Servings |
dozen
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Ingredients
- 1 cup butter
- 3/4 cup sugar
- 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 drops red food coloring
- 10 drops green food coloring
- 10 to 20 drops green food coloring
Ingredients
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Instructions
- In a large bowl, cream butter and 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 additional sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Recipe Notes
Original recipe: http://www.tasteofhome.com/recipes/swirled-mint-cookies
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