Peppermint Patties

Title: Peppermint Patties

Categories: Cookies

Yield: 48 servings

1/2 lb Margarine; softened

2/3 lb Sugar

1 Egg

1 ts Peppermint extract

1 1/8 lb All-purpose flour

1/4 oz Baking powder

1/8 ts Salt

Recipe by: Janet Baker

Cream margarine; gradually add sugar, beating until light and fluffy.

Add egg and extract, beating well.

Combine flour, baking powder and salt; add to creamed mixture, beating

just till blended. Divide dough in half; add a few drops of red food

coloring to one half, and knead till color is evenly distributed. Leave the

other half alone, or may color with green food coloring, doing the same as

above. Cover both halves and refrigerate till both halves are firm.

Divide each portion half into 2 halves again. On floured wax paper, roll

one white portion into an 8 inch square. Do the same with a red portion.

Invert white dough onto red dough, and roll firmly into a tight jelly roll

form, removing paper as you do so. Do the same with the other 2 halves.

Cover and chill.

Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.

350 for 10 minutes.

NOTES : These cookies will not raise when baked, and will not brown.

You must be very careful not to overcook, or the cookies will be very hard. --