Pink Peppermint Cookies
1/2 cup sugar
3/4 cup margarine or butter, softened
1/2 tsp. peppermint extract
10-12 drop red food color
1-3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup margarine or butter, softened
1 Tbs. chocolate-flavored syrup
1/4 cup flour
In large bowl, beat sugar and 3/4 cup margarine until light and fluffy.
Add peppermint extract, food color and egg; blend well.
Lightly spoon flour
into measuring cup; level off. S
tir in 1-3/4 cups flour, baking soda, cream of
tartar and salt.
Shape into smooth ball.
Cover with plastic wrap; refrigerate 1-2 hours for easier handling.
Meanwhile, in small bowl mix 1/4 cup margarine, chocolate syrup and 1/4 cup flour with fork until well combined.
Spoon mixture into decorating bag with small writing tip; set aside.
Heat oven to 375.
Shape dough into 3/4" balls.
Place balls 2" apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten each with 1-1/2" round.
Pipe chocolate-flour mixture on top of each cookie in simple holiday design.
Bake 5-7 minutes or until set.
Immediately remove from cookie sheets.