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Swirled Mint Cookies
72
Servings
Servings
45m PT45M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
53m
Ready In
Ready In
""
Original recipe yields 72 servings
Ingredients
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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