Peppermint Swirls

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 4-5 drops red food coloring
• 1/4 cup pink sugar

Directions

1. 1

   In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.

2. 2

   Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt.

3. 3

   Add flour mixture to butter mixture; mix well.

4. 4

   Place half of dough into a plastic bag or wrap in plastic.

5. 5

   To remaining half of dough, add peppermint extract and red food color; mix well.

6. 6

   Place in plastic bag or wrap and refrigerate both portions about 1 hour.

7. 7

   Divide each portion of dough in half.

8. 8

   Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside.

9. 9

   Repeat with 1 part pink dough.

10. 10

    Remove top sheet of plastic wrap from both the pink and the white dough.

11. 11

    Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired.

12. 12

    Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.

13. 13

    Repeat with remaining dough to form second roll.

14. 14

    Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.

15. 15

    Roll 1 roll of dough in pink sugar, pressing gently into dough.

16. 16

    Repeat with second roll.

17. 17

    Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.

18. 18

    Heat oven to 375 degrees F.

19. 19

    Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.

20. 20

    Bake for 5 to 7 minutes or until light golden brown.

21. 21

    Cool 1 minute; remove from cookie sheets. Cool completely.

22. 22

    Makes about 10 dozen cookies.