| 3/4 | cup granulated sugar |
| 2/3 | cup vegetable oil |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon peppermint extract |
| 2 | eggs |
| 2 | cups Gold Medal® all-purpose flour |
| About 1/4 cup granulated sugar |
| About 1/4 cup red colored sugar |
| 1. | Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour. |
| 2. | Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies. |
| 3. | Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
|
| For gift giving, wrap cookies in clear wrap, twisting ends to look like candies. |
Nutrition Information:
65 ( 25); 3g ( 1g, ncg); 10mg; 50mg; 9g ( 0g, ncg); 1g 0%; 0%; 0%; 2% 1/2 ; 0 ; 0 ; 1 nc