Chocolate-Peppermint Refrigerator Cookies
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy
Beat powdered sugar, butter and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and salt. Divide dough in
half. Stir cocoa and milk into one half and peppermint candy into other
half.
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed
paper. Shape peppermint dough into roll, 12 inches long; place on
chocolate dough. Wrap chocolate dough around peppermint dough, using waxed
paper to help lift. Press edges together. Wrap and refrigerate about 2
hours or until firm.
Heat oven to 375ş. Cut roll into 1/4-inch slices. Place about 1 inch apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from
cookie sheet to wire rack.
Yield:
“48 Cookies”
Chill:
“2:00″
Per serving: 81 Calories (kcal); 4g Total Fat; (44% calories from fat); 1g Protein; 10g Carbohydrate; 4mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Each time you slice a cookie, roll the roll a quarter turn to
prevent flattening on one side.
Make It Your Way
To make Chocolate-Wintergreen Refrigerator Cookies, omit
peppermint candies. Stir 1/4 cup chocolate shot, 1/4 teaspoon
wintergreen extract and 4 drops green food color into plain dough.
Continue as directed.
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