Swirled Mint CookiesWe made these a couple of years when we had our first Baking Day at our new house. They were a hit then and they were still a favorite this past weekend; courtesy of a Cookies Classics cookbook.
1 cup butter
1 cup sugar
½ tsp baking powder
1 tsp vanilla extract
½ tsp peppermint extract
2 cups all-purpose flour
10 drops red food coloring
10 drops green food coloring
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar and the baking powder. Beat until fluffy. Beat in egg, vanilla, and peppermint. Beat is as much of the flour as you can with the mixer. Stir in remaining flour.
Divide dough into 3 equal portions. Stir red food coloring into one portion, green food coloring into the second portion, and leave the third portion alone. Cover each portion with foil or plastic wrap and chill in the refrigerator about one hour, or until easy to handle.
Divide each color of dough into 3 or 4 equal portions. On a lightly floured surface, roll each portion into a half-inch diameter rope. Place a red, a green, and a plain rope side-by-side. Twist together. Repeat with remaining portions. Chill twisted rope for 30 minutes.
Cut ropes into half-inch-thick slices. Carefully roll into balls, blending colors as little as possible. Place balls about 2 inches apart on cookie sheets. Using a glass dipped in sugar, gently flatten each ball to desired thickness.
Bake cookies at 375-degrees for 8-10 minutes, or until edges are set. Transfer cookies to wire racks to cool.