Peppermint Stick Cookies



With cool mint flavor and a festive look, these whimsical creations will make you feel like you’re in the North pole. The chilled dough is easy to shape, too.—Nancy Knapke, Fort Recovery, Ohio

48 Servings

Prep: 1 hour + chilling Bake: 10 min./batch + cooling


1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
1/2 teaspoon Spice Islands® pure vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

•In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and extracts. Combine flour and salt; gradually add to the
creamed mixture and mix well.

•Set aside half of the dough. Divide remaining dough in half; add
green food coloring to one portion and red food coloring to the
other. Wrap dough separately in plastic wrap. Refrigerate for 1-2
hours or until easy to handle.

•Divide green and red dough into 24 portions each. Divide plain dough
into 48 portions. Roll each into a 4-in. rope. Place each green rope
next to a white rope; press together gently and twist. Repeat with
red ropes and remaining white ropes. Place 2 in. apart on ungreased
baking sheets.

•Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes
before carefully removing from pans to wire racks to cool

•In a microwave, melt white chips; stir until smooth. Dip cookie ends
into melted chips; allow excess to drip off. Sprinkle with crushed
candies and place on waxed paper. Let stand until set. Store in an
airtight container.

Yield: 4 dozen.

Nutrition Facts:ookie (calculated without candies) equals 107 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.



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