PEPPERMINT SWIRL COOKIES RECIPES

Steps:

• Heat oven to 350*.
• Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
• Divide dough in half.
• Stir peppermint extract and food coloring into one half.
• Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long.
• PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape into a ball.
• Place about 1 inch apart onto ungreased cookie sheet.
• Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
• Bake 7 to 9 minutes or until set.
• Remove from cookie sheet to wire rack; cool.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, break up cookie dough. Divide dough in half. Stir or knead 2 tablespoons of the flour into one half of the dough. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir or knead candies, food color and remaining 2 tablespoons flour into other half. On separate sheets of parchment paper, press each into 10x6-inch rectangle.
• Using parchment paper, gently lift and place red dough rectangle on top of white dough rectangle. Using parchment paper to guide dough, firmly roll up both layers together, starting with longest side. Cut roll into 20 (1/2-inch) slices.
• On paper-lined cookie sheet, place slices 2 inches apart. Sprinkle with coarse sugar.
• Bake 10 to 12 minutes or until light golden brown on edges and set. Immediately remove from cookie sheet to cooling rack.