Peppermint stick cookie

#holidayrecipes #lemon8challenge

Prep: 1 hour + chilling

Bake: 10 min./batch + cooling

Makes: 4 dozen

1 cup unsalted butter, softened

1 cup sugar

1 large egg, room temperature

2 tsp. mint extract

½ tsp. vanilla extract

2¾ cups all-purpose flour

½ tsp. salt

12 drops green food coloring

12 drops red food coloring

1½ cups white baking chips

Crushed mint candies

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate until easy to handle, 1-2 hours.

3. Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

4. Bake until set, 10-12 minutes. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

1 COOKIE 107 cal., 6g fat (3g sat. fat), 15mg chol., 31mg sod., 13g carb. (7g sugars, 0 fiber), 1g pro.