Chyrel's Recipes From Friends

Peppermint Swirl Refrigerator Cookies  Recipe

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 Egg
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

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