* Exported from MasterCook *
Swirled Mint Cookies I
Recipe By : BH&G Christmas Cookies; formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
10 drops red food coloring
10 drops green food coloring
Combine flour and baking powder. In a large mixer beat butter or margarine until softened. Add sugar and beat til fluffy. Add egg, vanilla, and peppermmint extract and beat well. Add flour mixture and beat til well mixed. Divide into thirds. Stir red food coloring into 1/3 of the mixture, green food coloring in another 1/3 of the mixture, and leave remaining third plain. Cover each and chill about 1 hour or till easy to handle.
Divide each color of dough into 4 parts. On a lightly floured surface, roll each into a 1/2" diameter rope. Place on red, one green, and one plain rope side by side. Twist together. Slice into 1/2" pieces for larger cookies, or 1/4" for smaller ones. Carefully roll into balls, blending colors as little as possible. Place about 2" apart on an ungreased cookie sheet.
Flatten to 1/4" thickness with the bottom of a glass dipped in additional sugar. Repeat with remaining dough. Bake in a 375 oven, about 8-10 mins for large cookies, or 6-8 for smaller ones. Remove and cool. Makes about 72 large, or 144 small cookies.
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