Nancy's Peppermint Swirl Cookies
CATEGORIES
INGREDIENTS
  • Cooking Time: 5-7 minutes
  • Servings: 6 dozen
  • 1 cup (2 sticks) butter, softened
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Vanilla
  • 1 teaspoon Peppermint Extract
  • 2 tablespoons milk
  • 4-5 drops Red Food Color
  • 1/4 cup pink sugar
DIRECTIONS
  1. 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.
  2. 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.
  3. 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).
  4. 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.
RECIPE BACKSTORY
Nancy Molina - 2000