Twisting ropes of colored dough is the secret to peppermint-swirled buttery cookies.
- 1 cup butter or margarine, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups Gold Medal all-purpose flour
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon red food color
- 2 tablespoons granulated sugar
- Heat oven to 350 degrees F.
- In a large bowl, beat butter, powdered sugar and vanilla extract with electric
mixer on medium speed, or mix with spoon.
- Stir in flour.
- Divide dough in half.
- Stir peppermint extract and food color into one half of dough.
- Divide each color of dough in half.
- Shape each piece of dough on generously floured surface into rope, 12 inches
long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes.
- Repeat with remaining 2 pieces of dough.
- Cut twisted ropes into 1/2-inch pieces; shape each into ball.
- Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch
thickness with greased bottom of glass dipped in granulated sugar.
- Bake cookies for 7 to 9 minutes or until set.
- Remove from cookie sheet to wire rack; cool.
Yield: about 4 dozen cookies
High Altitude (3500-6500 ft): No changes.
Success: Paste icing colors give the brightest
colors. Decrease the amount of liquid food color to about half when using icing
color. For this, use 1/8 teaspoon paste icing color, adding it to the dough with
Nutrition Information: 1 Serving: Calories 60 (Calories from Fat 35); Total
Fat 4g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 25mg; Total Carbohydrate
5g (Dietary Fiber 0g, Sugars ncg); Protein 1g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices:
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.