For (almost) as long as I’ve been baking for Christmas, I’ve been making a peppermint swirl cookie. It’s a relatively simple slice and bake cookie that’s seen many incarnations over the years, as I’ve improved it in appearance and ease of preparation. This year, though, I wanted to try something that was a little dressier but still embodied the peppermint swirl. Always feeling that piped cookies have a certain fanciness to them, I decided to try a technique that would pipe the white and green tones together.
To make these cookies as I have, you will need three piping bags. Two smaller ones (I used plastic sandwich bags with a corner cut off of each) and one large one, that the two smaller bags can fit into. You will also need a jumbo star tip.
What cookies do you bake every Christmas?
Peppermint Swirl Cookies
1 cup Margarine
1 cup Icing Sugar
1/4 cup Non-Dairy Yogurt
1 tsp Vanilla Extract
1 tsp Peppermint Extract
2 cups All-Purpose Flour
Green Food Colouring
Course Sugar (optional, for sprinkling)
Pre-heat oven to 350°F.
Beat the margarine until smooth and creamy. Measure the icing sugar, then sift into the margarine. Beat for about 3 minutes (don’t cheap out on the beating!), scraping sides as you go.
Add the yogurt, vanilla, and peppermint extract. Beat for another 1 or 2 minutes.
Mix in the flour.
Divide the dough in half. Tint 1 half with green food colouring, until desired shade has been reached.
Spoon the white and green doughs into separate small piping bags. Place the 2 filled bags into a larger piping bag, fitted with a jumbo star tip… Pipe a little dough until both colours come out.
Pipe cookies, 2 inches apart, onto an ungreased baking sheet, and sprinkle with sugar, if desired.
Bake for about 12 minutes, until set and bottoms are just turning golden.
Cool for 5 minutes on baking sheet, before transferring to wire rack.
Store layered between waxed paper.
Makes approximately 30 – 36 cookies.