Swirled Mint Cookies Recipe
- 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
- 1. In a large mixing bowl, cream butters and 3/4 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture.
- 2. 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.
- 3. Divide each portion of dough into four equal pieces. With lightly floured hands, 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.
- 4. 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. Yield: 4 dozen.
1 each: 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.
Reviews for Swirled Mint Cookies
"They were just like press cookies. They were ok."
"Delicious -made for one of my cookie exchange, everyone love them and the colors are great"
"Delicious - first batch is already gone - will be making another batch tonight but will add a little bit more peppermint"
"Refreshing mint taste. Colorful. A favorite for our family every year."
"Great! Kids loved the color of these cookies."
"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."
"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...)."