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Striped Peppermint Cookies
Striped Peppermint Cookies
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Prep Time:
20 minutes
Total Time:
3 hours
Festive red and white peppermint cookies made with Gold Medal® flour, are buttery and perfect for Christmas.
Ingredients:
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon red paste food color
Instructions:
  • Prepare the loaf pan by lining it with plastic wrap, making sure to leave a 1-inch overhang at two opposite sides. In a large bowl, use an electric mixer on medium speed to beat together the butter and sugar until light and fluffy. Add the egg and peppermint extract, continue beating. Gradually mix in the flour and salt on medium-low speed until well combined.
  • Split the dough in half. Mix red food color into one half of the dough using gloved hands until fully blended. Press one half of the plain dough evenly into the bottom of the pan. Carefully press one half of the red dough evenly over the plain dough. Repeat the layering process with the remaining dough. Cover with plastic wrap and refrigerate for 2 hours, or until firm.
  • Preheat the oven to 350°F. Take the dough out of the loaf pan and unwrap it. Slice the dough in half lengthwise, then cut each half crosswise into 1/4-inch slices. Place the slices 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Let them cool for 2 minutes before transferring to cooling racks.

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