Prep 30 mins
Cook 8 mins
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1 cup butter or 1 cup margarine
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon peppermint extract
- 10 drops red food coloring
- 10 drops green food coloring
- In large bowl, mix flour and baking powder.
- Combine next five ingredients and mix well with flour mixture.
- Seperate dough into three equal portions.
- To one add red coloring, another green, and leave the third white.
- Roll each into a small log and then combine them into one larger log.
- Wrap in plastic wrap or wax paper and chill several hours or overnite.
- Remove log from fridge and cut into slices large enough to form 1 inch balls.
- Roll balls in granulated sugar.
- Place on a greased cookie sheet and press down lightly with a glass.
- Bake at 350 degrees 8 minutes or until edges are set and slightly browned.
- (I usually have to experiment with the time and temp setting every year until I get them just right) They will be very thin and crispy and will just melt in your mouth if you've cooked them right.
- They make a pretty addition to any holiday cookie tray.
I make these cookies every year, 3 batches actually. 1 with no food colouring , 1 with red and one with green. I find this easier because I can add the food colouring in with the eggs and extract. I divide each batch into 12 (1/4 cup) balls and place into the fridge to firm up. I roll 1 ball of each colour into a long rope then set them on top of each other. I then cut this stack into 18 equal pieces that I roll into small balls for the cookies. I've also made them for Easter using purple instead of green. I do not roll these in sugar but press them with the bottom of a glass that has been dipped in sugar.
I love it when I can find a recipe I've lost! I used to make these from a cookbook that my mother had (and doesn't have anymore) they really are fantastic. thanks!
I love these cookies! They seem like they'd be a hassle to make, but they're really not that bad. They're so pretty that they're worth the trouble, anyway. I used butter instead of margarine, but otherwise followed this closely. Great recipe!