Peppermint Swirl Refrigerator Cookies Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Margarine or Butter,
, softened
1 cup: Sugar,
1: Egg,
2 tbsp: Milk,
1 tsp: Vanilla,
3 cup: 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:
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 375
F. 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.
Source from luhu.jp
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 375
F. 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.
Source from luhu.jp
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