Swirled Mint Cookies
- Serving Size: 1 (12.9 g)
- Calories 51.1
- Total Fat - 2.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 19.3 mg
- Sodium - 29.9 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.1 g
- Sugars - 2.8 g
- Protein - 0.8 g
- Calcium - 5.6 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a medium mixing bowl stir together flour and baking powder; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1 cup sugar; beat until fluffy.
Add egg, vanilla, and extract; beat well.
Add flour mixture; beat until well-mixed.
Divide dough into three equal portions.
Stir red food coloring into one portion, stir green food coloring into another, and leave remaining dough portion plain.
Cover; chill about 1 hour or until dough is easy to handle.
Preheat oven to 375 degrees F.
Divide each color of dough into four equal portions.
On a lightly floured surface, roll each portion into a 1/2-inch-diameter rope.
Place one red, one green, and one plain rope side by side. Twist together.
Repeat with remaining ropes.
Chill dough for 30 minutes.
Cut ropes into 1/2-inch-thick slices for larger cookies or 1/4-inch-thick slices for smaller ones.
Carefully roll slices into balls, blending colors as little as possible.
Place about 2 inches apart on ungreased cookie sheets.
Using the bottom of a glass dipped in sugar, flatten each ball to 1/4-inch thickness.
Bake in preheated oven until edges are set (allow 8 to 10 minutes for larger cookies; 6 to 8 minutes for smaller ones).
Transfer cookies to wire racks; cool.
Tips & Variations
- Sugar for dipping