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Peppermint Ribbon Cookies

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

90 ServingsPrep: 35 min. + chilling Bake: 10 min./batch

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

2 of 2

Peppermint Ribbon Cookies (continued)

Directions (continued)

minute before removing to wire racks. Store in an airtight
container. Yield: 8 dozen.

Nutrition 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.