Peppermint Swirl/Pinwheel Refrigerator Cookies
![Peppermint Swirl/Pinwheel Refrigerator Cookies](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6ODcxNSwicHVyIjoiYmxvYl9pZCJ9fQ==--8af6190e200cfbaa790d380e82b776c8ffe2b84e/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_ad941a7ff8180224c538.jpg)
Christmas cookies with pizzaz, can be stored in the refrigerator and then made as needed for fresh baked cookies anytime.
Yield
60 servingsPrep
15 minCook
15 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
margarine
or butter,, softened |
|
1 | cup |
sugar
|
|
1 | each |
eggs
|
|
2 | tablespoons |
milk
|
|
1 | teaspoon |
vanilla extract
|
|
3 | cups |
all-purpose flour
|
|
½ | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
½ | teaspoon |
mint extract
|
*
|
5 |
food coloring
red |
*
|
|
¼ | cup |
sugar
pink |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
margarine
or butter,, softened |
|
237 | ml |
sugar
|
|
1 | each |
eggs
|
|
3E+1 | ml |
milk
|
|
5 | ml |
vanilla extract
|
|
7.1E+2 | ml |
all-purpose flour
|
|
2.5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
2.5 | ml |
mint extract
|
*
|
5 |
food coloring
red |
*
|
|
59 | ml |
sugar
pink |
|
Directions
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 375℉ (190℃) degrees.
Slice cookies ⅛ 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.