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Swirled Mint Cookies

 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 McCormick® Pure 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

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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.
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.