Peppermint Swirl/Pinwheel Refrigerator Cookies

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.