Swirled Mint Cookies

• 1/2 cup butter, softened
• 1/2 cup reduced-fat butter, softened
• 3/4 cup plus 1 tablespoon sugar, divided
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 to 20 drops red food coloring
• 10 to 20 drops green food coloring

1. In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
3. Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
4. Roll each set of doughs into a ball; place balls 3 in. apart on ungreased
5. . Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375u0b0 for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

butter, butter, sugar, egg, vanilla, peppermint, flour, baking powder, salt, drops red food coloring

Taken from www.tasteofhome.com/recipes/swirled-mint-cookies/ (may not work)