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.
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.
