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