SWIRLED MINT COOKIES
No one will believe that these rich and buttery cookies are light, but they are! With their colorful swirls, each one of these minty, sugary bites has its own look. -Lois Hill, Thomasville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Stir red food coloring into 1 portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour. , Divide each portion of dough into 4 equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all 3 ropes at 1-in. intervals, forming sets of 3 differently colored doughs. Repeat., Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
PEPPERMINT SWIRL COOKIES
These cookies, with a pink swirl of peppermint flavored dough, are worth the extra effort. Make the dough ahead and keep it refrigerated until you are ready to slice and bake them.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 9
Steps:
- Mix flour, baking soda and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.
- Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.
- Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets.
- Bake 8 to 10 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 152 Calories
PEPPERMINT COCOA SWIRL COOKIES
These beautiful and festive swirled cookies look hard to make -- but they're not! We add a dash of cocoa to half of our sugar cookie dough, creating two different flavors. Crushed peppermint candies give the finished cookies a touch of holiday cheer.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 34 cookies
Number Of Ingredients 10
Steps:
- For the cookie dough: Sift the cake flour, baking powder and salt onto a piece of parchment or into a medium bowl; set aside.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and egg and beat until incorporated. Reduce the speed to low and mix in the flour mixture in 2 batches until just incorporated. Remove half of the dough, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.
- For the filling: Add the cocoa powder to the remaining dough and use your hands to knead it in until completely combined. Shape the chocolate dough into a rectangle, cover with plastic wrap and refrigerate with for 30 minutes.
- Roll each dough piece between 2 pieces of parchment to a roughly 11-by-8-inch rectangle. Refrigerate the rolled dough for an additional 20 minutes.
- Stack the vanilla dough on top of the chocolate, then peel away all of the parchment except the piece on the bottom of the chocolate dough. Use the parchment to help roll the dough into a tight spiral to form a tight log. Cover the log in plastic wrap and freeze until solid, 1 to 2 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the log with a sharp knife to reveal the swirled pattern. Slice the log into 1/4-inch-thick slices, about 34 total. Divide the slices between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through the cooking time, until the tops of the cookies are no longer tacky, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
- For the add-ins: Once the cookies are cooled, microwave the white chocolate in a microwave-safe bowl, stirring every 15 seconds, until completely melted. Dip the cookies halfway into the chocolate, then sprinkle or dip in the crushed peppermint candies. Allow the chocolate to set before serving.
RIBBON OR SWIRL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h16m
Yield approximately 6 dozen cookies
Number Of Ingredients 13
Steps:
- For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
- Evenly position racks in the oven, and preheat to 325 degrees F.
- Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
- Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
- Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
- Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
PEPPERMINT SWIRL COOKIES
Make and share this Peppermint Swirl Cookies recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 7
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.
COPYCAT THIN MINT COOKIES
These mock Thin Mint(R) Girl Scout cookies made with only four ingredients are super delicious.
Provided by Yoly
Categories Chocolate Cookies
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Line baking sheets with parchment paper.
- Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
- Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
- Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 11.8 g, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 27.2 mg, Sugar 4.1 g
SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together butter and sugar until light and fluffy.
- Mix in egg, vanilla, and salt.
- Mix in flour.
- Make the dough into a ball and cut into two halves.
- Add food coloring to one half of the dough, working it in until evenly mixed.
- On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
- Take the colored dough rectangle and place it over the other regular dough rectangle.
- Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
- Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
- Chill for at least 4 hours.
- Preheat the oven to 375°F (190°C).
- Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
- Bake for 8-10 minutes, until blonde.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
VANILLA-GLAZED SWIRL COOKIES
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 3
Steps:
- Knead dough briefly to soften. Fill a cookie press with both kinds of dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
- Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.
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SWIRLED MINT COOKIES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Total Time 2 hrs 21 minsServings 72Calories 46 per serving
- In a medium mixing bowl stir together flour and baking powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar; beat until fluffy. Add egg, vanilla, and extract; beat well. Add flour mixture; beat until well-mixed. Divide dough into three equal portions. Stir red food coloring into one portion, stir green food coloring into another, and leave remaining dough portion plain. Cover; chill about 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F. Divide each color of dough into four equal portions. On a lightly floured surface, roll each portion into a 1/2-inch-diameter rope. Place one red, one green, and one plain rope side by side. Twist together. Repeat with remaining ropes. Chill dough for 30 minutes. Cut ropes into 1/2-inch-thick slices for larger cookies or 1/4-inch-thick slices for smaller ones. Carefully roll slices into balls, blending colors as little as possible. Place about 2 inches apart on ungreased cookie sheets. Using the bottom of a glass dipped in sugar, flatten each ball to 1/4-inch thickness.
- Bake in preheated oven until edges are set (allow 8 to 10 minutes for larger cookies; 6 to 8 minutes for smaller ones). Transfer cookies to wire racks; cool. Makes about 72 (2-1/2-inch) or 144 (1-1/4-inch) cookies.
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