Peppermint Ribbon Cookies |
|
 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 90 |
|
My daughter's favorite Christmas cookie, these mild peppermint confections add color and variety to a platter of holiday goodies.Virgina Strout, Sherbrooke, Quebec Ingredients:
1 cup butter, softened |
1-1/4 cups sugar |
1 egg |
1 teaspoon vanilla extract |
1/4 teaspoon peppermint extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/4 teaspoon salt |
7 to 9 drops each red and green food coloring |
Directions:
1. Line an 8-in. x 4-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla and peppermint extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into thirds. Add red food coloring to one portion; spread evenly into prepared pan. Spread second portion over first layer. Add green food coloring to third portion; spread over second layer. Cover with plastic wrap; refrigerate overnight.
3. Using waxed paper, lift dough out of pan. Gently peel off waxed paper. Cut dough into thirds lengthwise. Cut each portion into 1/4-in. slices.
4. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks. Store in an airtight container. Yield: 8 dozen.
|
|