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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Peppermint Swirl Refrigerator Cookies Recipe

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This recipe for Peppermint Swirl Refrigerator Cookies is from Our Favorite Recipes, 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 c. margarine or butter, softened
1 c. sugar
1 egg
2 tbsp milk
1 tsp vanilla
3 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp 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 sup; 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 into a 10x8 inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic rap from white dough remove top sheet of plastic wrap from pink dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Start at 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat wit remaining dough to for second roll.

Place 2 tbsp of the pink sugar on a 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 375º. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake at 375º for 5-7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
Number Of Servings:
Number Of Servings:
10 dozen cookies
Personal Notes:
Personal Notes:
I use kitchen scale to split the dough evenly; otherwise rectangles are uneven.

 

 

 

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