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Peppermint Swirl Refrigerator Cookies

Recipe

Title:

Peppermint Swirl Refrigerator Cookies

Categories:

Cookies

Yield:

10 servings

Ingredients

• 1 c Margarine or Butter,
• 3 c Flour
• (softened)
• 1/2 ts Baking soda
• 1 c Sugar
• 1/4 ts Salt
• 1
• Egg
• 1/2 ts Peppermint extract
• 2 tb Milk
• 4
• (to 5) Drops red food color
• 1 ts Vanilla
• 1/4 c Pink sugar

Directions

1. In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.
2. Lightly spoon flour into measuring cup; level off.
3. In medium bowl, combine flour, baking soda and salt.
4. Add flour mixture to margarine mixture; mix well.
5. Place half of dough into a plastic bag or wrap in plastic.
6. To remaining half of dough, add peppermint extract and red food color; mix well.
7. Place in plastic bag or wrap.
8. Refrigerate both portions about 1 hour.

Directions

1. Divide each portion of dough in half.
2. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.
3. Set aside.
4. Repeat with 1 part pink dough.
5. Remove top sheet of plastic wrap from both the pink and the white dough.
6. Place pink dough over white dough; remove plastic wrap from pink dough.
7. Trim edges, if desired.
8. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
9. Repeat with remaining dough to form second roll.

Directions

1. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
2. Roll 1 roll of dough in pink sugar, pressing gently into dough.
3. Repeat with second roll.
4. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.

Directions

1. Heat oven to 375øF.
2. Slice cookies 1/8 inch thick.
3. Place 1 inch apart on ungreased cookie sheets.
4. Bake for 5 to 7 minutes or until light golden brown.
5. Cool 1 minute; remove from cookie sheets.
6. Cool completely.

Directions

1. Makes 10 dozen cookies

Directions

1. * * * * * * *

Directions

1. Nutrition Information Per Serving: 1 Cookie

Directions

1. Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: 1/2 Fat

Directions

1. Source: Classic Pillsbury Cookbook - Holiday December 1993

Directions

1. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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