Momma's Day - Peppermint Twist

Dec. 1, 2008 - Peppermint Twist

This is my favorite Christmas cookie recipe. I always double the batch and right now I have 6 double batches in the freezer waiting to be baked. All of our out of town relatives get cookies and they make good gifts for neighbors and piano teachers. Use peppermint extract and not mint extract. It taste so much better.

2 sticks butter, softened
1 cup sugar
1/2 tsp vanilla
2 large eggs
2 3/4 cups flour
1/4 tsp salt
2 tsp peppermint extract
12 drops each: red food color and green food color

Cream the butter and the sugar, add eggs and vanilla. Mix flour and salt. Divide dough in half. Wrap and refrigerate one half. In the other half mix in peppermint extract and divide that dough in half. Add red food color to one half and green to the other. Wrap and refrigerate for at least 1 hour.

Take a portion of plain dough and a portion of tinted dough out of refrigerator. on a lightly floured surface roll each piece onto a rope. Twist the rope together and cut into 2-3 inch pieces. Place 1 inch apart on ungreased cookie sheet. Bake at 350 for 11-13 minutes.

• Post A Comment!

Comments

Dec. 2, 2008 - Untitled Comment

Ooooooh , I can not wait to make these. Thanks for sharing.
I have a question...what kind of flour do you use (plain, self rising, all purpose )?
Vicki

• Permanent Link

Dec. 2, 2008 - Husbands

I sent you a private message about our husbands. :) How neat that they're both from the same place!

Blessings,
Christine

• Permanent Link

Dec. 3, 2008 - Untitled Comment

Them bees some fancy cookies woman! Hope I can do it!

• Permanent Link

Dec. 3, 2008 - Untitled Comment

I use plain flour.

• Permanent Link

Dec. 9, 2008 - Untitled Comment

That sounds like a fun recipe to do with the kids! Thanks for sharing it.

• Permanent Link