Peppermint Stick Cookies

PeppermintStick Cookies

Serves48

1 Cup Unsalted Butter, Softened

1 Cup Sugar

1 Egg

2 Teaspoons Mint Extract

Teaspoon Pure Vanilla Extract

2 Cups All-Purpose Flour

Teaspoon Salt

12 Drops Red Food Coloring

12 Drops Green Food Coloring

1 Cups White Baking Chips

Crushed Mint Candies

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.
Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-inch rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.
In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

Recipe & Photo Credit: Taste of Home