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Active Time: 15 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Makes about 30 cookies
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| If everyone is tired of plain old sugar cookies, make this delightful variation instead. You can make the peppermint dough any color you like just by adding a few drops of food coloring. |
RECIPE INGREDIENTS
| 1/2 cup butter or margarine |
| 1/3 cup granulated sugar |
| 1/4 teaspoon baking powder |
| 1 cup all-purpose flour |
| 1 ounce semisweet chocolate, melted and cooled |
| 1/4 teaspoon peppermint extract |
| Several drops food coloring (optional) |
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DIRECTIONS
In a medium mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking powder; beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
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Place half of the dough in a small bowl. Stir in melted chocolate, then knead dough till chocolate is evenly distributed.
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Knead peppermint extract and, if desired, food coloring into remaining dough. Shape each half of dough into a ball. Wrap in waxed paper or plastic wrap. Chill for 2 hours, or till firm.
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On a lightly floured surface, shape each half of dough into a log about 4 inches long. Roll and/or pat each log to a 6-by-3-inch rectangle. Cut each rectangle in half lengthwise, forming two 6x1 1/2-inch rectangles. Stack all 4 rectangles on top of each other, alternating chocolate and peppermint dough. Cut the stacked layers into 1/4-inch-thick slices. Place about 1 inch apart on ungreased cookie sheets.
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Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till bottoms are a light golden brown. Remove cookies and cool on a rack.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes about 30 cookies
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