Nancy's Peppermint Swirl Cookies
Why I Love This Recipe
Nancy Molina - 2000
Ingredients You'll Need
1 cup (2 sticks) butter, softened
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 teaspoon Vanilla
1 teaspoon Peppermint Extract
2 tablespoons milk
4-5 drops Red Food Color
1/4 cup pink sugar
Combine butter, sugar, egg, milk and vanilla, mix until light and fluffy. In a medium bowl, combine flour, soda and salt. Add flour mixture to butter mixture, mix well.
Wrap 1/2 the dough with plastic wrap. To remaining 1/2 add peppermint and food color, mix well. Wrap in plastic wrap. Refrigerate both portions for 1 hour.
Divide each portion in half. Roll each portion into a 10 x 8 rectangle between plastic wrap. Place red dough over white dough. Starting at the 10" edge, roll up jelly-roll fashion. Repeat. Roll each jelly-roll in pink sugar. Gently press into dough. (you can use red sugar if you prefer).
Refrigerate 8 hours or up to 1 week. Heat oven to 375 degrees. Slice cookies 1/8" thick. Place on uncreased cookie sheet. Bake 5-7 minutes or until light golden brown.