“Found this recipe in a Taste of Home Magazine and made for my Holiday Cookie Tray. They look cute with lots of color, fairly easy to make, and the taste of peppermint and chocolate - what more could you want!! If you decide to try this I hope you enjoy as much as I did. Preparation time does not include chilling time”
READY IN:
42mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

  • 12 cup butter, softened
  • 13 cup sugar
  • 1 egg yolk
  • 12 teaspoon peppermint extract
  • 12 teaspoon vanilla extract
  • 1 14 cups all-purpose flour
  • 14 teaspoon salt
  • 4 -8 drops red food coloring
  • 36 chocolate Hershey chocolate kisses

Directions

  1. In large mixing bowl, cream butter and sugar.
  2. Add the egg yolk and extracts; mix well.
  3. Combine flour and salt.
  4. Gradually add to creamed mixture.
  5. Divide dough in half; tint one portion red.
  6. Divide each into four portions.
  7. Cover and refrigerate for 1 hour.
  8. Shape each portion into a 9-inch log.
  9. Place one red log next to one white log.
  10. twist gently to create one swirled roll.
  11. Roll gently until roll becomes one log.
  12. Repeat with remaining dough.
  13. Cut each log into nine slices.
  14. Roll each into a ball.
  15. Place 1 inch apart on ungreased baking sheets.
  16. Flatten slightly with a glass.
  17. Bake at 350 for 10-12 minutes until edges are lighthly browned.
  18. Press chocolate kisses into the center of warm cookies.
  19. Remove to wire racks to cool.
  20. Yields about 3 dozen cookies.

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