Peppermint Stick Cookies
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
YIELD: 4 dozen.
With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. —Nancy Knapke, Fort Recovery, Ohio
Ingredients
-
1 cup unsalted butter, softened
-
1 cup sugar
-
1 large egg, room temperature
-
2 teaspoons mint extract
-
1/2 teaspoon vanilla extract
-
2-3/4 cups all-purpose flour
-
1/2 teaspoon salt
-
12 drops red food coloring
-
12 drops green food coloring
-
1-1/2 cups white baking chips
-
Crushed mint candies
Directions
-
1.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
-
2.
Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate until easy to handle, 1-2 hours.
-
3.
Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
-
4.
Bake until set, 10-12 minutes. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.
-
5.
In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 107 calories, 6g fat (3g saturated fat), 15mg cholesterol, 31mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC