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Ingredients
- 1-1/4 cups butter, softened
- 3/4 cup confectioners' sugar
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- Green and red paste or gel food coloring
Directions
- 1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add flour, salt and extract; mix well. Divide dough into 4 portions. Tint 1 portion green and 1 red; leave remaining portions plain.
- 2. Divide each portion into thirds; shape each into a 6-in.-long log. Flatten into triangular logs, bending the top of 1 point slightly (to give finished cookies a pinwheel effect). Assemble 1 large roll by alternating 3 green and 3 plain logs. Wrap in waxed paper. Repeat with red and remaining plain dough. Refrigerate 4 hours or until firm.
- 3. Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
- 4. If desired, cut 6-in. square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with ribbon.
Nutrition Facts
1 cookie: 146 calories, 10g fat (6g saturated fat), 26mg cholesterol, 146mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 1g protein.
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