These festive minty swirl cookies make a colourful addition to any sweet tray. The green dough can easily be coloured to suit any holiday by simply changing the paste food colouring.
- Portion size 60 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In stand mixer fitted with paddle attachment, beat butter with sugar until light and fluffy, about 2 minutes. Add vanilla, peppermint extract and salt. With mixer on low speed, gradually add flour. Divide in half. Knead 1 of the halves into smooth ball. Colour remaining half to desired shade, kneading into smooth ball.Place each half between plastic wrap; roll out each to 10- x 7-1/2-inch (25 x 19 cm) rectangle. Cut each in half lengthwise.
Place 1 rectangle on plastic wrap; top with other colour, aligning short edges and leaving 1 inch (2.5 cm) on long edge uncovered. Starting at uncovered long edge, roll up tightly. Wrap in plastic wrap; gently press in sides and top to pack dough together. Repeat with remaining dough to make second log. Refrigerate for 1 hour or until firm. (Make-ahead: Refrigerate for up to 4 days.)
Using sharp knife, trim ends of each log; cut into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 350ºF (180ºC) oven until tops are firm to the touch, about 10 minutes. Let cool on pans on racks for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 8 mg
- Sugars 3 g
- Protein 1 g
- Calories 50.0
- Total fat 3 g
- Potassium 5 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 1.0
- Folate 4.0
- Vitamin A 2.0
