12 Days of Christmas Cookies: Day 4

Peppermint Swirl Cookies
Makes: 2 dozen cookies
Preheat Oven to 350 degrees

• 1 cup of butter
• 1 cup of sugar
• 1 teaspoon peppermint extract
• 1 large egg
• 1 teaspoon baking powder
• 2 1/2 cups flour
• 30 drops of artificial food coloring

1. Cream together butter and sugar in a mixer.
2. Add peppermint extract and the egg.
3. Add 1 teaspoon baking powder and 2 1/2 cups flour, stirring after each cup.
4. Divide the dough in half, placing one to the side and the other back in the mixing bowl.
5. Add 30 drops of red artificial food coloring to the dough in the mixer and mix well.
6. Roll out the white portion of the dough on a floured countertop with a rolling pin (If the dough it too warm and sticky, cover it in Saran Wrap and let it sit in the refrigerator for an hour).
7. Loosely roll the white dough into a roll and set aside.
8. Roll the red portion of the dough onto a floured countertop mimicking the size and shape of the white portion of the dough you previously rolled out.
9. Unroll your white cookie dough on top of your red cookie dough, fixing any crack or tears with your fingers, then roll the two layers of dough together with a rolling pin.
10. Gently, but tightly roll both layers together, creating a swirl shape. 
11. Place a pile of sprinkles on a cookie sheet or tray and roll your cookie rolls into the pile, covering the dough with sprinkles.
12. Wrap the cookie rolls in Saran Wrap and place in the refrigerator for a couple hours of over night.
13. Once the dough is cool, cut the cookies with a piece of dental floss or a sharp knife (It is important to use a sharp knife and cold cookie dough, so the swirl pattern does not get smushed). 
14. Place cookies on a cookie sheet and back in a 350 degree F over for 7-11 min. 

Check out my  video on how to make these delicious Christmas cookies below!