Swirled Mint Cookies

72
Servings
45m
Prep Time
8m
Cook Time
53m
Ready In

Recipe: #32706

June 23, 2019



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Original recipe yields 72 servings
OK

Nutritional

  • 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

Step 1

In a medium mixing bowl stir together flour and baking powder; set aside.

Step 2

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Step 3

Add the 1 cup sugar; beat until fluffy.

Step 4

Add egg, vanilla, and extract; beat well.

Step 5

Add flour mixture; beat until well-mixed.

Step 6

Divide dough into three equal portions.

Step 7

Stir red food coloring into one portion, stir green food coloring into another, and leave remaining dough portion plain.

Step 8

Cover; chill about 1 hour or until dough is easy to handle.

Step 9

Preheat oven to 375 degrees F.

Step 10

Divide each color of dough into four equal portions.

Step 11

On a lightly floured surface, roll each portion into a 1/2-inch-diameter rope.

Step 12

Place one red, one green, and one plain rope side by side. Twist together.

Step 13

Repeat with remaining ropes.

Step 14

Chill dough for 30 minutes.

Step 15

Cut ropes into 1/2-inch-thick slices for larger cookies or 1/4-inch-thick slices for smaller ones.

Step 16

Carefully roll slices into balls, blending colors as little as possible.

Step 17

Place about 2 inches apart on ungreased cookie sheets.

Step 18

Using the bottom of a glass dipped in sugar, flatten each ball to 1/4-inch thickness.

Step 19

Bake in preheated oven until edges are set (allow 8 to 10 minutes for larger cookies; 6 to 8 minutes for smaller ones).

Step 20

Transfer cookies to wire racks; cool.

Tips & Variations


  • Sugar for dipping

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