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Peppermint Swirl Refrigerator Cookies Recipe

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This recipe for Peppermint Swirl Refrigerator Cookies is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 cup margarine or butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon peppermint extract
4 to 5 drops red food color
1/4 cup pink sugar
Directions:
Directions:

In 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 in plastic bag or wrap in plastic wrap. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions 1 hour.
Divide each portion of dough in half. Roll 1 part white dough between 2 pieces of plastic wrap; roll into 10x8-inch rectangle. Repeat with 1 part pink dough. Remove top sheets of plastic wrap from white and pink dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at 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 rolls in plastic wrap; refrigerate 8 hours or until firm.
Heat oven to 375°F. Cut dough into 1/8 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
Number Of Servings:
Number Of Servings:
10 dozen

 

 

 

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