Swirled Mint Cookies
These cookies were always a classic Christmas treat growing up—they seriously date back to 1987. They’re from an old school Better Homes and Gardens cookie cookbook.
I just had to veganize the recipe by using Earth Balance and egg replacer. They remind me of my childhood and are now a fav with the Sixth Grader.
2 C flour
1/2 tsp baking powder
1 C Earth Balance margarine
1 C sugar + plus some for sprinkling
1-1/2 tsp Ener-G Egg replacer + 2 Tbs water
1 tsp vanilla
1/2 tsp peppermint extract
10 drops red food coloring
10 drops green food coloring
Whisk together the egg replacer powder and water; set aside. In a large bowl, cream together margarine until softened. Add the sugar and beat until fluffy. Add “egg”, vanilla, and peppermint extract and beat well. In a medium bowl, combine the flour and baking powder, then mix it into the butter mixture. Divide the dough into thirds. Stir red food coloring into one third, green in another third, and leave the last third.
Cover each and chill about an hour.
Preheat oven to 375. Divide each dough into fourths. Roll out each fourth into a 1/2″ diameter rope. You’ll need just a tad of flour–mostly just for your hands.
Place each one side by side and twist together. Pour some extra sugar into a bowl and set nearby.
Slice into each rope:
You can carefully roll into balls, or just place the cut pieces 2″ apart on a cookie sheet.
Using a flat-bottomed glass dipped in the sugar, flatten the dough to a 1/4″ thickness.
Bake for 7-8 minutes, then remove to a wire rack to cool. Makes about 72 cookies. Enjoy!
- Desserts, Cookies