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Swirled Mint Cookies

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.

48 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup reduced-fat butter, softened
3/4 cup plus 1 tablespoon sugar, divided
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 to 20 drops red food coloring
10 to 20 drops green food coloring

Directions

In a large bowl, cream butters and 3/4 cup sugar until light and
fluffy. Beat in egg and extracts. Combine the flour, baking powder
and salt; gradually add to creamed mixture and mix well.
Divide dough into thirds. Stir red food coloring into one portion of
dough; stir green food coloring into another portion. Leave
remaining dough plain. Cover and refrigerate for at least 1 hour.
Divide each portion of dough into four equal pieces. Roll each piece
into a 12-in. rope. Place a red, a green and a plain rope next to
each other. Cut through all three ropes at 1-in. intervals, forming
sets of three differently colored doughs. Repeat.
Roll each set of doughs into a ball; place balls 3 in. apart on

2 of 2

Swirled Mint Cookies (continued)

Directions (continued)

ungreased baking sheets. Flatten to 1/8-in. thickness with a glass
dipped in remaining sugar. Bake at 375° for 8-10 minutes or
until bottoms are lightly browned. Remove to wire racks to cool.
Yield: 4 dozen.

Nutrition 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.