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Peppermint Patties

southern.chef's picture
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Egg 1
  Peppermint extract 1 1⁄2 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Red food coloring 2 Drop (Adjust Quantity As Needed)

Cream butter; gradually add sugar, beating until light and fluffy.
Add egg and peppermint extract, beat well.
Combine next 3 ingredients, add to mixture, beating just until blended.
Divide dough in half; add a few drops red food coloring to one half, and knead until color is distributed.
Cover and refrigerate both halves until firm.
Divide each portion of dough into 2 equal portions.
On floured waxed paper, roll one white portion and one red portion into an 8-inch square.
Invert white dough onto red dough, peel waxed paper from white dough.
Tightly roll dough jellyroll fashion, peeling waxed paper from red dough as you roll.
Repeat with remaining dough.
Cover with waxed paper, and chill.
Cut dough into 1/4-inch slices, place on ungreased baking sheets.
Bake at 350° for 10 minutes.
Remove to wire racks to cool.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1000 Calories from Fat 419

% Daily Value*

Total Fat 48 g73.3%

Saturated Fat 29.4 g147%

Trans Fat 0 g

Cholesterol 173.8 mg57.9%

Sodium 294.4 mg12.3%

Total Carbohydrates 136 g45.4%

Dietary Fiber 2.1 g8.5%

Sugars 76.2 g

Protein 10 g20.2%

Vitamin A 29.3% Vitamin C

Calcium 17.1% Iron 22.7%

*Based on a 2000 Calorie diet

Peppermint Patties Recipe