1 c Margarine or Butter,
(softened) 1 c Sugar
1 Egg
2 tb Milk
1 ts Vanilla
3 c Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Peppermint extract
4 (to 5) Drops red food color
1/4 c 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 10×8-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.