Dress these festive cookies up for theholidays by dipping the pressing glass into colored sugar crystalsinstead of granulated sugar.
Recipe: Swirled Mint Cookies
1 cup butter, softened1 cup granulated sugar1/2 teaspoon baking powder1 large egg1 teaspoon vanilla extract1/2 teaspoon peppermint extract2 cups all-purpose flour10 drops red food coloring10 drops green food coloringSugar
In a large mixing bowl, beat butter withan electric mixer on medium to high speed for 30 seconds. Add1 cup sugar, and baking powder. Beat until fluffy. Beat in egg,vanilla and peppermint extracts. Stir in flour until just mixed
Divide dough into 3 equal portions. Stirred food coloring into one portion; stir green food coloringinto a second portion; and leave third portion plain. Cover eachportion with foil or plastic wrap and chill about 1 hour or untileasy to handle.
Divide each color of dough into 4 equalportions. On a lightly floured surface, roll each portion intoa 1/2-inch diameter rope. Place a red, green and plain rope sideby side. Twist together. Repeat with the remaining ropes. Chilltwisted ropes for 30 minutes.
Cut the ropes into 1/2-inch slices forlarger cookies and 1/4-inch slices for smaller ones. Carefullyroll into balls, blending colors as little as possible. Placeballs about 2-inches apart on an ungreased cookie sheet. Usinga glass dipped in additional sugar, flatten each ball of doughto 1/4-inch thickness.
Bake in a 375°F (190°C) oven for8 to 10 minutes for larger cookies (6 to 8 minutes for smallerones) or until edges are set. Transfer cookies to a wire rackto cool completely.
Make about 5 dozen large cookies and 10dozen small cookies.
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