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Name: Peppermint Swirl Refrigerator Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Sugar; 1 ts Vanilla; 1/2 ts Peppermint extract; 2 tb milk; 4 Drops red food color up to 5; 1/4 c Pink sugar; 3 c Flour; 1/2 ts Baking soda; 1 Egg; 1 c Margarine or Butter (softened); 1/4 ts Salt

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INGREDIENTS

1 c Sugar
1 ts Vanilla
1/2 ts Peppermint extract
2 tb milk
4 Drops red food color ; up to 5
1/4 c Pink sugar
3 c Flour
1/2 ts Baking soda
1 Egg
1 c Margarine ; or Butter (softened)
1/4 ts Salt

Servings

INSTRUCTIONS

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. 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 Source: Classic Pillsbury Cookbook - Holiday December 1993 Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

NOTES

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Peppermint Swirl Refrigerator Cookies

1 c Sugar
1 ts Vanilla
1/2 ts Peppermint extract
2 tb milk
4 Drops red food color up to 5
1/4 c Pink sugar
3 c Flour
1/2 ts Baking soda
1 Egg
1 c Margarine or Butter (softened)
1/4 ts Salt

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.    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    Source: Classic Pillsbury Cookbook - Holiday December 1993    Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 10

Calories: 746
Calories from Fat: 334 (45%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 11.1g
Cholesterol 21.2mg		7 %
Sodium 493.7mg		17 %
Potassium 68.2mg		2 %
Total Carbohydrate 99.8g		29 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 98.5g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 746

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