Nutrition per serving may change if servings are adjusted.
½ cup tub-style vegetable oil spread
½ cup sugar (see Tip)
1 teaspoon baking powder
¼ teaspoon salt
2 ounces white baking chocolate, melted and cooled slightly
¼ cup canola oil
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
2½ cups flour
½ teaspoon peppermint extract
Red paste food coloring
In a large bowl, beat vegetable oil spread, sugar, baking powder, and salt with an electric mixer on medium to high speed until well combined, scraping sides of bowl occasionally. Beat in melted white chocolate, oil, and egg. 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. Stir peppermint extract into one portion of dough and tint dough with red food coloring (knead dough as needed to incorporate extract and coloring).
Shape each portion of dough into a rectangular log that is 7 inches long and 1- ½ inches wide. Wrap each log in plastic wrap or waxed paper. Chill logs about 2 hours or until dough is firm enough to slice. Using a long sharp knife, cut each log lengthwise into four slices. (From each color of dough, you will have four pieces that are each 7 inches long and about ⅓ inches wide.)
Stack four pieces of dough together, alternating colors. (You will have two square logs, each with four layers.) Gently press dough together to seal layers. If necessary, wrap each log in plastic wrap or waxed paper and chill about 30 minutes or until dough is firm enough to slice.
Cut each log lengthwise into four strips. (Each strip will have four layers in alternating colors.) Stack four strips of dough together, alternating colors, to create a checkerboard effect. Trim edges as needed to straighten sides and ends. If necessary, wrap each log in plastic wrap or waxed paper and chill about 30 minutes or until firm enough to slice.
Preheat oven to 350°F. Cut logs crosswise into ¼-inch-thick slices. Place slices 1 inch apart on parchment paper-lined cookie sheets.
Bake for 7 to 9 minutes or just until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. To store, layer cookies between sheets of waxed paper in an airtight container. Cover and store at room temperature for up to 2 days or freeze for up to 3 months.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar. Nutrition per Serving with Substitute: same as below, except 48 calories, 5 g carbohydrate.