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Title: Peppermint Swirl Refrigerator Cookies
Categories: Cookie
Yield: 10 Servings
| 1 | c | Margarine or Butter, |
| (softened) | ||
| 1 | c | Sugar |
| 1 | Egg | |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
| 3 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | ts | Peppermint extract |
| 4 | (to 5) Drops red food color | |
| 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 375øF. 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
* * * * * * *
Nutrition Information Per Serving: 1 Cookie
Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: 1/2 Fat
Source: Classic Pillsbury Cookbook - Holiday December 1993
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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