Swirled Mint Cookies Recipe

How to make it

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• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 1 cup sugar and the baking powder.
• Beat until fluffy.
• Beat in egg, vanilla, and peppermint.
• Beat in as much of the flour as you can with the mixer.
• Stir in remaining flour.
• Divide dough into 3 equal portions.
• Stir red food coloring into 1 portion, stir green food coloring into a second portion, and leave third portion plain.
• Cover each portion with foil or plastic wrap and chill in the refrigerator about 1 hour or until easy to handle.
• Divide each color of dough into 4 equal portions.
• On a lightly floured surface, roll each portion into a 1/2-inch-diameter rope.
• Place a red, a green, and a plain rope side by side.
• Twist together. Repeat with remaining ropes.
• Chill twisted ropes for 20 minutes.
• Cut ropes into 1/2-inch-thick slices for larger cookies or 1/4-inch-thick slices for smaller ones. Carefully roll into balls, blending colors as little as possible.
• Place balls about 2 inch apart on ungreased cookie sheets.
• Using a glass dipped in sugar, flatten each ball to 1/4-inch thickness.
• Bake cookies in a 375 degree F oven until edges are set (allow 8 to 10 minutes for larger cookies or 6 to 8 minutes for smaller ones). Transfer cookies to wire racks; cool.
• Makes about 72 large (2-1/2-inch) cookies or 144 small (1-1/4-inch) cookies.

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