Swirled Mint Cookies
Total TimePrep: 40 min. + chilling Bake: 10 min./batch
- 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
- 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 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.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts1 cookie: 59 calories, 3g fat (2g saturated fat), 13mg cholesterol, 49mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Jul 8, 2014
Dec 8, 2012
This cookie was a pretty addition to cookie platters but made a crispier cookie than we like and was pretty labor intensive with the tri-color dough when your trying to make many different kinds of cookies during the holidays.
Dec 31, 2009
They were just like press cookies. They were ok.
Dec 22, 2009
Delicious -made for one of my cookie exchange, everyone love them and the colors are great
Dec 17, 2009
Delicious - first batch is already gone - will be making another batch tonight but will add a little bit more peppermint
Dec 15, 2009
Refreshing mint taste. Colorful. A favorite for our family every year.
Dec 14, 2009
I baked these cookies today. Very good. And they add a splash of color to the assorted Christmas cookie gift boxes.
Dec 14, 2009
Great! Kids loved the color of these cookies.
Dec 14, 2009
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.
Dec 13, 2009
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...).
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