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Peppermint Swirls

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Twisting ropes of colored dough is the secret to peppermint-swirled buttery cookies.

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(28 Ratings)

28 Ratings

5 spoons 25%

4 spoons

3 spoons

2 spoons 14%

1 spoons 54%

Member Reviews (13)

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PREP TIME
30 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
48

1: cup butter or margarine, softened

1/3: cup powdered sugar

1: teaspoon vanilla

2: cups Gold Medal® all-purpose flour

1/4: teaspoon peppermint extract

1/4: teaspoon red food color

2: tablespoons granulated sugar

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1 Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
2 Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
3 Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
4 Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

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Expert Tips

Paste icing colors give the brightest colors. Decrease the amount of liquid food color to about half when using icing color. For this recipe, use 1/8 teaspoon paste icing color, adding it to the dough with a toothpick.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 60

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 2g,
Trans Fat ncg),

Cholesterol 10mg;
Sodium 25mg;
Total Carbohydrate 5g

(Dietary Fiber 0g,
Sugars ncg),

Protein 1g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

0 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 13 Reviews View All

Posted 12/30/2011 10:50:17 AM REPORT ABUSE excellent recipe said:

Rating:

After reading the review then looking at the recipe I decide to make some changes before attempting. Instead of 1/3 cup powder sugar, I use 1 cup of granulated sugar. Instead of 1 teaspoon of vanilla (I assumed they meant vanilla extract) I added 2 teaspoons.In stead of 1/4 teaspoon of peppermint extract, I used 1/2 teaspoon. I also added 2 eggs- Once the cookies were ready I heated up some store bought frosting poured it over them then some red sugar(red food coloring mixed in granulated sugar) Then placed in the fridge for 3 hours- These cookies were a hit

This reply was: Helpful Inspiring

Posted 12/22/2011 3:46:02 PM REPORT ABUSE Im4ever50 said:

Rating:

Not very good at all. They end up dry and crumbly. Tastes like flour and lard (I used butter). Texture was like eating a sand cookie. Didn't taste the peppermint very much. If I hadn't reread the recipe about 5 times, I would have thought I missed an ingredient. I do like the premise though, and it is a pretty looking cooking. I might give it another try with a basic sugar cookie dough next time. I'd give half spoon rating if I could.

This reply was: Helpful Inspiring