Chocolate Wintergreen Cookies

Chocolate Wintergreen Cookies

Relish the twin flavors of peppermint and chocolate in these distinctive cookies made with Gold Medal® all-purpose flour.

Prep Time

20

Minutes

Total Time

2:50

Hrs:Mins

Makes

 

About 4 dozen cookies

1 1/2
cups powdered sugar
1
cup butter or margarine, softened
1
egg
2 2/3
cups Gold Medal® all-purpose flour
1/4
teaspoon salt
1/4
cup baking cocoa
1
tablespoon milk
1/4
cup chocolate shot
1/4
teaspoon wintergreen extract
4
drops green food color
  1. Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half; stir chocolate shot, wintergreen extract and food color into other half.
  2. Roll or pat chocolate dough into 12x6 1/2-inch rectangle on waxed paper. Shape peppermint dough into 12-inch long roll; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.
  3. Heat oven to 375°F. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack; cool.
Makes About 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 3g,),
  • Cholesterol 15mg;
  • Sodium 40mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.