Recipe: Peppermint Swirl Refrigerator Cookies

Peppermint Swirl Refrigerator Cookies
Source: Classic Pillsbury Cookbook - Holiday December 1993
Makes 10 dozen cookies

1 cup margarine or butter, softened
1 cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp peppermint extract
4-5 drops red food color
1/4 cup 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 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 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.