Peppermint Pinwheels Recipe
Yield: 84 servingsRecipe by luhu.jp
Ingredients:
1 cup: Margarine, softened
3 cup: Unbleached flour,
1 cup: Granulated sugar,
1: Egg white, whipped
2 tbsp: Skim milk, at room
Temperature,
1 tsp: Vanilla,
1/2 tsp: Baking soda,
1/4 tsp: Salt,
3/4 tsp: Peppermint extract,
1/2 tsp: Red or green food coloring,
Directions:
Preheat oven at 375. Unprepared cookie sheet needed. In a mixing
bowl, combine margarine, egg white, milk, vanilla, and peppermint
extract. In another mixing bowl, combine flour, sugar, baking soda,
and salt. Mix wet ingredients with dry ingredients just until
moistened. Divide dough into halves. Stir 1/2 teaspoon food
coloring into 1 half of dough. Shape dough between two pieces of
waxed paper; roll each portion into a 12 x 11" rectangle. Remove top
sheets of waxed paper from plain dough and colored doughs. Invert
plain dough on top of colored dough. Peel off top sheet of paper.
From the long side, roll up jelly roll style, removing bottom sheet
of paper as you roll. Cut criss cross in half, then wrap and chill
for 4 to 24 hours. Cut rolls into 1/8" slice. Place 2" apart on
unprepared cookie sheet. Bake 8 to 10 minutes.
Recipe By : Anita A. Matejka
Source from luhu.jp
bowl, combine margarine, egg white, milk, vanilla, and peppermint
extract. In another mixing bowl, combine flour, sugar, baking soda,
and salt. Mix wet ingredients with dry ingredients just until
moistened. Divide dough into halves. Stir 1/2 teaspoon food
coloring into 1 half of dough. Shape dough between two pieces of
waxed paper; roll each portion into a 12 x 11" rectangle. Remove top
sheets of waxed paper from plain dough and colored doughs. Invert
plain dough on top of colored dough. Peel off top sheet of paper.
From the long side, roll up jelly roll style, removing bottom sheet
of paper as you roll. Cut criss cross in half, then wrap and chill
for 4 to 24 hours. Cut rolls into 1/8" slice. Place 2" apart on
unprepared cookie sheet. Bake 8 to 10 minutes.
Recipe By : Anita A. Matejka
Source from luhu.jp