Peppermint Swirl/Pinwheel Refrigerator Cookies
Christmas cookies with pizzaz, can be stored in the refrigerator and then made as needed for fresh baked cookies anytime.
Ingredients
| 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 |
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.
