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No one will believe that these rich and buttery cookies from Lois Hill of Thomasville, North Carolina are 'light,' but they are! And with their colorful swirls, each one of these minty sugary bites is unique.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1 cookie equals 59 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 49 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Swirled Mint Cookies in Light & Tasty December/January 2007, p49
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Reviewed on Dec. 31, 2009 by Munchkin55
They were just like press cookies. They were ok.
Reviewed on Dec. 22, 2009 by JASHASA
Delicious -made for one of my cookie exchange, everyone love them and the colors are great
Reviewed on Dec. 17, 2009 by kashi047
Delicious - first batch is already gone - will be making another batch tonight but will add a little bit more peppermint
Reviewed on Dec. 15, 2009 by sactom
Refreshing mint taste. Colorful. A favorite for our family every year.
Reviewed on Dec. 14, 2009 by easibake
I baked these cookies today. Very good. And they add a splash of color to the assorted Christmas cookie gift boxes.
Reviewed on Dec. 14, 2009 by slimmom
Great! Kids loved the color of these cookies.
Reviewed on Dec. 14, 2009 by martha.intveld
I would absolutely make these again...they were pretty and delicious! I did use all butter instead of part reduced-fat butter and less food coloring. I chilled the dough overnight. Rather than rolling dough into logs, I just placed slices of dough alongside one another on a cutting board until the "logs" measured 12 inches. This kept the dough chilled and manageable.
Reviewed on Dec. 13, 2009 by J-zel
These are soooo good!I did the recipe as is except for the butters (I used 1 cup of margarine). I also couldn't "roll" them but shaping them was easy enough. My dough was a little crumbly so when I pressed them with a glass it made pretty scalloped edges. Instead of 8-10 minutes, mine were ready in 7 so check well.I'm bringing them to a pot-luck at work this week (if there are any left...).
These are soooo good!
I did the recipe as is except for the butters (I used 1 cup of margarine). I also couldn't "roll" them but shaping them was easy enough. My dough was a little crumbly so when I pressed them with a glass it made pretty scalloped edges. Instead of 8-10 minutes, mine were ready in 7 so check well.
I'm bringing them to a pot-luck at work this week (if there are any left...).
Reviewed on Dec. 13, 2009 by sweetpups3@neb.rr.com
Great for Christmas time, I will make this next time for Christmas. My family love it, and I use reg. butter than reduced fat butter.
Reviewed on Dec. 12, 2009 by sylviamols
Was in a hurry and did not refrigerate the dough first. I rolled dough on a flexible cutting board and it worked great. A nice soft cookie with just a touch of mint. Will make it again.
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