Swirled Mint Cookies

Ingredients

1 egg
250 gr flour
4 gr vanilla
2 gr baking powder
1 gr peppermint extract
230 gr butter
10 food coloring
200 gr sugar
1 gr green food coloring
1/2 diameter ropes
2 on ungreased cookie sheet
1/4 thickness with bottom of a glass dipped in sugar
375 oven until just set

Instructions

on racks. STORAGE: Airtight about 2 weeks. Frozen, up to three months. From BH&G "Cookies for Christmas." ----