Peppermint Ribbon Cookies Recipe

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My daughter's favorite Christmas cookie, these mild peppermint confections add color and variety to a platter of holiday goodies.—Virgina Strout, Sherbrooke, Quebec

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Peppermint Ribbon Cookies Recipe

Prep: 35 min. + chilling Bake: 10 min./batch

Yield: 90 Servings

35 10 45

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
7 to 9 drops each red and green food coloring

Directions

Line an 8-in. x 4-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla and peppermint extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Add red food coloring to one portion; spread evenly into prepared pan. Spread second portion over first layer. Add green food coloring to third portion; spread over second layer. Cover with plastic wrap; refrigerate overnight.
Using waxed paper, lift dough out of pan. Gently peel off waxed paper. Cut dough into thirds lengthwise. Cut each portion into 1/4-in. slices.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks. Store in an airtight container. Yield: 8 dozen.

Nutritional Facts 1 cookie equals 41 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 27 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Originally published as Peppermint Ribbon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p84