Tuesday's Terrific Food

My first Christmas cookie of the season. An all new recipe I got in a Better Homes and Gardens "Christmas Cookies" cookbook. I even took a pic for you. Sorry this is so late in the day, but I didn't get them done until about 4:30. I didn't want to share the recipe until I tried them. I really loved the flavor, but let me warn you--if the dough is too dry, they won't roll up well, so I added a little water. Also, rolling the "ropes" between my hands instead of the counter worked better--AND rolling faster seemed to keep the dough together better too. I made mine too big this time around (they look more like breadsticks, ha ha!) and they took 10 minutes to bake. I'll go smaller next time. There's my tips for the day.

Peppermint Twists

2/3 cup butter (or butter flavored shortening), softened

1 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 tsp peppermint extract

2-1/4 cups all-purpose flour

Red paste food coloring (I have a gel)

Sugar

1. In large bowl, beat butter on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and peppermint extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Knead enough red paste food coloring into half of the dough to reach desired color (I used about 1/8 tsp). Wrap each dough portion in plastic wrap; chill for 1 hour.

2. Line cookie sheets with parchment paper (I cannot stress this one enough--use it!). Set aside.

3. Shape plain cookie dough and red cookie dough into 1 inch balls. Roll each ball into a rope about 6 inches long. Place one plain and one red rope side by side; twist together. Roll slightly to press doughs together. Roll twist in additional sugar. Place 2 inches apart on prepared cookie sheets. If desired, bend one end of twist to resemble a candy cane. Repeat with remaining dough. Cover and chill for 30 minutes.

4. Preheat oven to 375. Bake in preheated oven about 8 minutes or until surfaces are set. Cool completely on cookie sheets. Carefully remove cookies from sheets. Makes about 30.