Pink Peppermint Cookies
CATEGORIES
INGREDIENTS
- Servings: 4 Dozen
- 1/2 cup sugar
- 3/4 cup margarine or butter, softened
- 1/2 tsp. peppermint extract
- 10-12 drop red food color
- 1 egg
- 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
DIRECTIONS
- 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.