Recipe - Swirled Mint Cookies

2 cup Flour
One half teaspoon Baking powder
1 cup Butter or margarine
1 cup Sugar
1 Egg
1 teaspoon Vanilla
One half teaspoon Peppermint extract
10 dr Red food coloring
10 dr Green food coloring

1. Combine flour and baking powder. In a large mixer bowl, beat butter or
margarine till softened. Add sugar and beat till fluffy. Add egg, vanilla,
and peppermint extract and beat well. Add flour mixture and beat till well
mixed. Divide dough into thirds. Stir red food coloring into one third,
stir green food coloring into another, and leave the remaining third plain.
Cover each and chill about 1 hour or till easy to handle.

2. Divide each color of dough into four parts. On a lightly floured
surface, roll each into a One half inch diameter rope. Place one red, one green,
and one plain rope sidebyside. Twist together to swirl the colors. Slice
the twisted ropes into One half inch pieces for larger cookies, or 1/4inch
pieces for smaller ones. Carefully roll into balls, blending colors as
little as possible. Place about 2 inches apart on an ungreased cookie
sheet.

3. Flatten to One fourth inch thickness with the bottom of a glass dipped in
additional sugar. Repeat with remaining dough. Bake in a 375 degree oven
until done (8 to 10 minutes for larger, 6 to 8 for smaller.) Remove and
cool. Makes about 72 (2 One half inch) or 144 (1 One fourth inch) cookies.

Per serving: 1691 Calories; 95g Fat (50% calories from fat); 17g Protein;
197g Carbohydrate; 351mg Cholesterol; 1051mg Sodium Food Exchanges: 6 1/2
Starch/Bread; One half Lean Meat; 6 One half Fruit; 18 Fat; 6
One half Other Carbohydrates

Recipe by: Cookies for Christmas

Posted to MCRecipe Digest V1 #907 by Diana Stephens
mdstephe@ix.netcom.com on Nov 13, 1997