Peppermint Swirl Refrigerator Cookies

By dette

The dough for these lovely pink and white swirl cookies will keep up to one week wrapped and stored in the refrigerator. Then just slice and bake the cookies when you have time.

Ingredients

• 1 cup margarine or butter, softened 1 cup sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla 3 cups All Purpose Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon peppermint extract 4 to 5 drops red food color 1/4 cup pink sugar

Preparation

Step 1

1 In 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 in plastic bag or wrap in plastic wrap. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions 1 hour.
2 Divide each portion of dough in half. Roll 1 part white dough between 2 pieces of plastic wrap; roll into 10x8-inch rectangle. Repeat with 1 part pink dough. Remove top sheets of plastic wrap from white and pink dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at 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.
3 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 rolls in plastic wrap; refrigerate 8 hours or until firm.
4 Heat oven to 375°F. Cut dough into 1/8 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

1 Serving (1 Cookie)Calories 35
Total Fat 2g
(Saturated Fat 0g,),
Cholesterol 2mg;
Sodium 30mg;
Total Carbohydrate 4g
(Dietary Fiber 0g,
Protein 0g;
Exchanges:1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.