Peppermint swirl refrigerator cookies
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Peppermint swirl refrigerator cookies
Last updated 6/12/2012 12:50:26 AM. Recipe ID 11884. Report a problem with this recipe.
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      Title: Peppermint swirl refrigerator cookies
 Categories: Cookies
      Yield: 10 Servings
      1 c  Margarine or Butter,
      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 375F.  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
  Makes 10 dozen cookies
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                   Nutrition Information Per Serving: 1 Cookie
  Calories..........................35 Carbohydrates................4g
  Fat...............................2g Cholesterol..................2mg
  Sodium..........................30mg Potassium....................5mg
  Dietary Exchanges:
      1/2    Fat

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Recipe ID 11884 (Apr 03, 2005)

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