- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Divide dough in half. Leave one portion plain. Stir mint extract into remaining portion and add enough food coloring to tint dough desired shade of green. Divide each portion of dough in half. Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F. On waxed paper, roll a plain portion of dough into a 9x6-inch rectangle. On a floured surface, roll a green portion into a 9x6-inch rectangle. Use wax paper to invert plain dough rectangle on top of the green dough rectangle; peel off waxed paper. If necessary, press edges to align them. Cut each stacked rectangle into twenty-four 1 1/2-inch squares. Cut each square in half diagonally to make 48 triangles. Repeat with remaining dough portions.*
- Place triangles 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks; cool.
- In a small saucepan cook and stir white chocolate and shortening over low heat until melted. Dip half of each cookie into the white chocolate mixture, allowing excess to drip back into saucepan. Place cookies on trays lined with parchment or waxed paper. If desired, sprinkle dipped portions with jimmies. Chill until white chocolate is set.
From the Test Kitchen
If desired, reverse the colors of the dough in the stack.
Nutrition Facts (Spearmint Dips)
- Per serving:
- 52 kcal ,
- 3 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 8 mg chol. ,
- 31 mg sodium ,
- 6 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 1 g pro.