Peppermint Swirl Cookies

On one of my pinterest explorations I saw this great recipe for these beautiful looking swirled cookies, green and white with pretty sprinkles on the outside (Original recipe from Our Italian Kitchen). I decided to give it a shot and make these beautiful cookies and to my surprise mine actually looked like the recipe! They even taste pretty darn good. So give these beauties a try, and if peppermint isn't your thing feel free to change the extract to one that is more to your liking, like lemon, raspberry, rum, etc. You can also change the colors to match the occasion or flavor.



Peppermint Swirl Cookies: approx 48 cookies

2C Flour
1/2tsp Baking Powder
1/4tsp Salt
2/3C Powdered Sugar
1/4C Sugar
2.5 Sticks Butter (only slightly softened)
1tsp Vanilla Extract
1/2tsp Peppermint Extract
1/2tsp Green Food Coloring
Sprinkles (optional)

With a mixer combine the flour, baking powder, salt, powdered sugar and regular sugar together, then add in the butter in small chunks (I let my butter soften for 10-15 minutes but did not let it get to the point of regular 'softened' butter). Once combined add in the vanilla extract and mix. Split the dough into 2 equal parts and remove 1 part from the bowl. Add in the peppermint extract (or extract of your choice), and the food coloring. Mix to incorporate. Take both sections of dough and form them into 2 separate discs and individually wrap in plastic wrap. Place in the refrigerator for 30 minutes.

Remove from the refrigerator and between 2 sheets of wax paper roll out each disc of dough into a 1/8" thick rectangle (approx 18-20" long and 10" wide). Repeat with the other disc of dough. Place both rolled out pieces of dough into the refrigerator laying flat for 2 hours.

Remove from the refrigerator and remove one piece of wax paper from each dough packet. Brush a little bit of water onto the side of one piece then lay the other piece on top of it, press down evenly on the dough to help seal the two sheets together. With a knife carefully trim the edges up so that the two pieces are the same size. Then carefully roll the dough into a log (along the long edge so you have an 18" long roll when complete). Try to keep the log as tight as possible as you are rolling. Now lightly wet the exterior of the roll with water, then roll in sprinkles if you are using. Wrap the dough in 2 pieces of plastic wrap and place in the refrigerator for 3-4 hours and up to 2 days (or up to 2 months in the freezer).

When ready to cook slice into 1/4" thick rounds and place on a cookie sheet (make sure to keep room between the cookies as they will almost double in size when baking) and bake at 350° for 15-18 minutes until the edges start to brown. Remove from the oven and let them sit on the pan for 5 minutes before removing to a wire rack to finish cooling. Enjoy!

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