| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Christmas | 2 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | ts | Baking powder |
| 1 | c | Butter or margarine |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1/2 | ts | Peppermint extract |
| 10 | dr | Red food coloring |
| 10 | dr | Green food coloring |
INSTRUCTIONS
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 1/2 inch diameter rope. Place one red, one green, and one plain rope side-by-side. Twist together to swirl the colors. Slice the twisted ropes into 1/2 inch pieces for larger cookies, or 1/4-inch 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 1/4 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 1/2 inch) or 144 (1 1/4 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; 1/2 Lean Meat; 6 1/2 Fruit; 18 Fat; 6 1/2 Other Carbohydrates Recipe by: Cookies for Christmas Posted to MC-Recipe Digest V1 #907 by Diana Stephens <mdstephe@ix.netcom.com> on Nov 13, 1997
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