CHOCOLATE WINTERGREEN COOKIES

Chocolate Wintergreen Cookies image

Relish the twin flavors of peppermint and chocolate in these distinctive cookies made with Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 48

Number Of Ingredients 10

Ingredients

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 egg
2 2/3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup chocolate shot
1/4 teaspoon wintergreen extract
4 drops green food color

Steps:

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; stir chocolate shot, wintergreen extract and food color into other half.
Roll or pat chocolate dough into 12x6 1/2-inch rectangle on waxed paper. Shape peppermint dough into 12-inch long roll; 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 375°F. 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; cool.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg