Peppermint Candy Cookies
Country Woman
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IN A WHIRL to find the perfect birthday dessert for December? Just turn to these yummy seasonal swirls!
"The buttery mint treats practically melt in your mouth," Gloria confirms. "Plus, bright food coloring gives them a lively look for parties."
While Gloria likes to form her cookie dough into wreath shapes, CT's kitchen staff gave her recipe a new twist. They created peppermints wrapped in cellophane—perfect for pairing with Julie Todd's "candy" project.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min./batch
Ingredients:
- 1-1/4 cups butter, softened
- 3/4 cup confectioners' sugar
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Green and red paste or gel food coloring
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add the flour, salt and extract; mix well. Divide dough into fourths. Tint one portion green and one red; leave the remaining portions plain.
Divide each portion into thirds; shape each into a 6-in. log. Flatten into triangular logs, bending the top of one point slightly (to give finished cookies a pinwheel effect). Assemble one large roll by alternating three green and three plain logs. Wrap in plastic wrap. Repeat with red and remaining plain dough. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks.
Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with a ribbon. Yield: about 4 dozen.