Peppermint Swirl Refrigerator Cookies
1 c Margarine or Butter, (softened)
3 c Flour)
1/2 ts Baking soda
1 c Sugar
1/4 ts Salt
1/2 ts Peppermint extract
2 tbs Milk
4 (to 5) Drops red food color
1 ts Vanilla
1/4 c Pink sugar
In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until
light and fluffy. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, baking soda and salt. Add flour mixture to
margarine mixture; mix well. Place half of dough into a plastic bag or wrap in
plastic. To remaining half of dough, add peppermint extract and red food color;
mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour.
Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch
rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink
dough. Remove top sheet of plastic wrap from both the pink and the white dough.
Place pink dough over white dough; remove plastic wrap from pink dough. Trim
edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll
fashion, removing plastic wrap from bottom as dough is rolled. Repeat with
remaining dough to form second roll.
Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1
roll of dough in pink sugar, pressing gently into dough. Repeat with second
roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
Heat oven to 375xF. Slice cookies 1/8 inch thick. Place 1 inch apart on
ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown.
Cool 1 minute; remove from cookie sheets. Cool completely.
Makes 10 dozen cookies