Striped Peppermint Cookies
Prep Time: 45 Minutes Start to Finish: 2 Hours 45 Minutes 64 cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon peppermint extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon red paste food color
1 Line 8x4-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and peppermint extract. On low speed, beat in flour and salt until blended.
2 Divide dough in half. Tint half of dough with food color, kneading with gloved hands until well blended. Divide red dough and plain dough in half. Press half of plain dough evenly in bottom of pan; gently press half of red dough evenly over plain dough. Repeat layers with remaining dough. Cover with plastic wrap; refrigerate 2 hours or until firm.
3 Heat oven to 350°F. Remove dough from loaf pan; unwrap. Cut dough in half lengthwise. Cut each half crosswise into ¼-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
1 Cookie: Calories 60; Total Fat 3g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Fat Carbohydrate Choices: ½
Festive Touch To make checkerboard cookies, cut dough lengthwise into quarters. Stack slices to create a checkerboard pattern before cutting into ¼-inch slices.
