by Rachel Plett

Created on: May 24, 2007

This easy cookie will surprise and delight your friends with its Christmassy flavor and bright colors.

Ingredients:
3 cups all purpose flour,
1 teaspoon baking powder,
1 teaspoon baking soda,
1/8th a teaspoon salt,
1 cup margarine or butter,
2 eggs, 1 1/2 cups sugar,
1 teaspoon vanilla extract,
1/2 teaspoon lemon extract,
1 teaspoon peppermint extract,
Red food coloring

3 small candy canes (if desired)

In a large bowl, combine flour, baking powder, baking soda and salt. Mix
well using fork or pastry blender. Cut in 1 cup margarine until mixture is crumbly.
In small bowl, beat eggs. Gradually add sugar, 1 tsp vanilla, and lemon extract, beating until light.
Add to flour mixture in large bowl. Stir by hand until dough forms (if necessary, knead dough with hands to mix in dry ingredients).
Separate into two halves. Mix peppermint extract, several drops food coloring, and crushed candy canes into one half. Cover each half with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375F. On lightly floured surface roll out white dough until 1/8 inch thick rectangle. Place pinkish dough on top and roll out until it covers the white dough.
Beginning at the short end, roll dough up jelly-roll style until you have a log. If necessary, refrigerate log to regain firmness.
Using a very sharp knife or some dental floss (bringing it under the roll and then pulling the ends together), slice off pieces of the roll about 1/4 inch thick. You should have a spiral of pink and white.
Place 1 inch apart on ungreased cookie sheets. If desired, decorate with decorator sugar or sprinkles.
Bake at 375 F for 6 to 11 minutes or until edges are light golden brown.
Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Makes 5 dozen cookies.

Learn more about this author, Rachel Plett.
Click here to send this author comments or questions.