Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Prep and Cook Time: about 1 1/2 hours, plus 5 hours to chill. Notes: Freeze the two-toned dough at the end of step 5 for up to two weeks or store baked cookies airtight for up to 2 days.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary test

Yield:
Makes about 80 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.

    Advertisement
  • In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.

  • Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.

  • Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.

  • Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).

  • Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.

  • Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

45 calories; calories from fat 47%; protein 0.5g; fat 2.3g; saturated fat 1.3g; carbohydrates 5.5g; fiber 0.1g; sodium 44mg; cholesterol 10mg.
Advertisement