Featured Pinch Tips Video
- 2 1/2 c
- all purpose flour
- 1/2 tsp
- baking powder
- 2 stick
- salted butter, softened
- 1 c
- white sugar
- 1 large
- 1/2 tsp
- vanilla extract
- 1 tsp
- peppermint extract
- 1 1/2 tsp
- red food coloring drops
- powder sugar
1Sift together flour, and baking powder. Set aside.
2Cream butter and sugar together in large bowl. Add egg and beat, until well combined.
3Remove half of the mixture from the bowl. Add pink or your choice of food coloring and peppermint extract to 1/2, until fully combined.
4The 2nd half of mixture, add vanilla extract and you may also add 1/2 teaspoon of peppermint extract to the white side (optional), until fully combined.
5On Parchment Paper (wax paper)- roll out Colored (pink) dough to form a large rectangle with about 1/4-inch thick. Repeat this step with the uncolored (white) dough.
6Refrigerate both rectangle sections separately for 1-1/2 hours.
7Tear out 1 sheet of Parchment or waxed paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking.
8Very carefully, slide the Pink dough on top of the white dough. Trim edges, if uneven and patch, if necessary.
9Roll dough into a log, creating a swirl effect and cover it with parchment paper or saran wrap.
10Place dough back in the refrigerator for 1-1/2 hours and let chill.
11Preheat Oven to 375 F. Slice the dough into 1/2 inch slices and place sprayed cookie sheet or parchment paper lined cookie sheet, about 1/2 inch apart from the next cookie.
12Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
13BAKER'S NOTE: Sometimes, when I am very busy, I will lay the colored rectangle dough on top of white dough and roll it up, before refrigerating the dough for the first time. This way you can skip this first step. It will take some practice to get the dough lined up, since it will be quite soft to work with.