Swirled Mint Cookies

1. 1

   Combine flour and baking powder.

2. 2

   Beat butter until softened.

3. 3

   Add sugar and beat until fluffy.

4. 4

   Add egg and extracts and beat well.

5. 5

   Add flour mixture and beat until well mixed.

6. 6

   Divide dough into thirds.

7. 7

   Stir red food coloring into one third, green into another, and leave one third plain.

8. 8

   Cover each and chill one hour.

9. 9

   Roll each color into 1/2 inch diameter ropes.

10. 10

    Using one rope of each color, twist together (Like a three-colored candy cane).

11. 11

    Slice twisted ropes into 1/4 inch pieces.

12. 12

    Place slices 2 inches apart on ungreased cookie sheet and flatten to 1/4 inch thickness with bottom of a glass dipped in sugar.

13. 13

    Bake in 375 oven until just set (do not brown), about 8 minutes.

14. 14

    Remove and cool on racks.

15. 15

    STORAGE: Airtight about 2 weeks.

16. 16

    Frozen, up to three months.

* Per serving · 4 servings · Values may vary.

No additional tips available.