I usually make these - along with three or four other varieties - for our family cookie trays. This year, I had a pleasantly low-stress Christmas prep week, and I decided to enjoy it! So my baking list got cut down from three kinds of cookie to one. (PB Chocolate Chip, if you're interested.) There was still a huge variety for the trays, and the only person who complained was my sister, because there were no mint cookies this year. Guess what? I missed them, too, so I made them tonight.
This was originally a recipe for candy cane cookies, and back many, many, years ago, my sister and I would painstakingly roll each cookie into candy cane shapes, only to have most of them break apart during baking and/or on the trays. One year we had a lightbulb moment and opted to make them as pinwheels instead ... and never looked back!
One of my favorites ... also cute in green and white ... enjoy!
3/4 c sugar
3/4 c butter, softened
1/2 tsp vanilla
1/2 tsp peppermint extract
2 c flour
1/2 tsp salt
1/4 tsp baking powder
• Cream butter and sugar until fluffy.
• Add egg, vanilla and peppermint, mix well.
• Add dry ingredients, mix until dough comes together.
• Remove half of the dough, add several drops of food coloring to remaining dough and mix well.
• Pat dough into rounds of equal size, stack and roll (1/4" thick) on floured surface into long rectangle shape.
• Roll long edge into dough, making a long roll about 2" diameter.
• Wrap in wax paper and freeze 2 hours or overnight.
• Cut into 1/4" slices and bake at 375 until just lightly browned.