Peppermint Candy Cookies Recipe

Peppermint Candy Cookies Recipe photo by Taste of Home

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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.

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Peppermint Candy Cookies Recipe

Prep: 25 min. Bake: 10 min./batch

Yield: 24 Servings

25 10 35

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 bowl, cream butter and sugar until light and fluffy. Add the flour, salt and extract and 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.

Nutritional Facts 1 serving (2 each) equals 146 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 146 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Peppermint Candy Cookies in Country Woman November/December 2001, p43