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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

'Tis The Season Mint Swirls

You certainly can make the red portion of this dough more vibrant by adding more red food coloring, but my daughter wanted a pink, so.....It IS the Holiday season after all.


For 12 Serving(s)


  • 1/2 cup(s) (1 stick) butter or margarine, softened
  • 1 3/4 cup(s) sugar, divided
  • 1 egg
  • 3 tablespoon(s) milk
  • 1 3/4 cup(s) flour
  • 1 teaspoon(s) cream of tartar
  • 1/2 teaspoon(s) baking soda
  • Red, green and blue food coloring(or any combination)
  • 2 teaspoon(s) vanilla extract
  • 4 teaspoon(s) peppermint extract, divided
  • Nonstick cooking spray
  • Film wrap

'Tis The Season Mint Swirls Directions

  1. In a large bowl, and using an electric mixer on high, beat together butter, 1 cup sugar, egg and milk until creamy and smooth. In another bowl, mix together flour, cream or tartar and baking soda. Slowly add the dry to the wet and continue beating, on low, until well combined. Separate the dough into three separate bowls. With a wooden spoon, or continue using beater on low(cleaning between each bowl) add 2 drops red food coloring and vanilla extract, stirring well. Yes, I said 2, the taste is reflected beautifully once cooked. and stir well. In another bowl, beat in 6 drops blue food coloring and 2 teaspoons peppermint extract and stir well. In third bowl, beat in 4 drops green food coloring and 2 teaspoons peppermint extract, stir well.
  2. On a large sheet of film wrap, or waxed paper, add whichever bowl of dough desired. Place another sheet of film wrap over the top and roll out to a half-inch thickness, in a rectangular shape. Do the same with the other two bowls of dough, trying to make them the same size. Now peel off the top sheet of wrap from each rectangle. Lay one rectangle on top of the other and trim to even out the sides. Carefully roll up this layered dough like you would a jelly roll, by the long end. You don't need to do it tightly and if it cracks, that isn't a biggie either. Once rolled, fold the plastic over the ends and refrigerate at least an hour.
  3. Preheat oven to 350-degrees F. Spray a large cookie sheet or two with nonstick cooking spray. Remove the dough log from refrigerator and cut into 3/4-inch thick slices. Place on prepared baking sheets, leaving 1-inch between each cookie. Sprinkle with 1/4 cup sugar, evenly, and bake 12-14 minutes, or until you see the edges of the bottom of the cookies starting to brown. Immediately remove from oven to cool for 2 minutes before transferring to a rack or platter to cool completely.