BUTTERY MINT SLICES
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/3 cup green mint or chocolate-mint baking pieces, melted and slightly cooled
- 1/3 cup white baking pieces, melted and slightly cooled
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
- In a medium mixing bowl, stir or knead together half of the dough and the melted mint baking pieces. Divide mint dough into thirds. In a second bowl, stir or knead together remaining dough and melted white baking pieces; divide dough in half.
- Line an 8x4x2-inch loaf pan with plastic wrap. Press one-third of the mint dough evenly into pan. Press half of white dough evenly on top of mint layer. Repeat the layers, finishing with mint dough on top. Cover with plastic wrap. Chill for at least 2 hours or until firm.
- Preheat oven to 350 degrees F. Remove dough brick from pan and unwrap; place on cutting board. Using a sharp knife, cut brick crosswise into 1/8-inch slices. Cut each slice in half crosswise. Place slices 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for about 10 minutes or until edges are set. Transfer to a wire rack and let cool. Makes about 6 dozen.
- To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.