1 c Margarine or Butter, 3 c Flour
(softened) 1/2 ts Baking soda
1 c Sugar 1/4 ts Salt
1 Egg 1/2 ts Peppermint extract
2 tb Milk 4 (to 5) Drops red food color
1 ts Vanilla 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 10×8-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
completely.
Makes 10 dozen cookies
* * * * * * *
Nutrition Information Per Serving: 1 Cookie
Calories……………………..35 Carbohydrates…………….4g
Fat………………………….2g Cholesterol………………2mg
Sodium……………………..30mg Potassium………………..5mg
Dietary Exchanges: 1/2 Fat
Yields
10 servings