- Special Savings
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.
- 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)
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 the dough in half.
Place half of the dough in a small bowl. Stir in the melted chocolate, then knead till the chocolate is evenly distributed. Set aside.
Knead the peppermint extract and, if desired, food coloring into the remaining dough. Shape each piece of dough into a ball. Wrap in waxed paper or plastic wrap. Chill for 2 hours, or till firm.
On a lightly floured surface, shape each piece of dough into a log about 4 inches long. Roll and/or pat each log to a 6 x-3-inch rectangle. Cut each rectangle in half lengthwise, forming two 6 x 1 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.
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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
112 calories; 6g total fat; 16mg cholesterol; 6mg sodium; 12g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .