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    You are in: Home / Recipes / Peppermint Swirls Recipe
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    Peppermint Swirls

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Nana Lee's Note:

    Another cookie for your holiday cookie tray. As a bonus, this recipe can be refrigerated for up to a week. By leaving out the last 3 ingredients you could "morph" this recipe to other flavored and/or shape cookies. The cooking time is per baking sheet-ful.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.
    2. 2
      Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt.
    3. 3
      Add flour mixture to butter mixture; mix well.
    4. 4
      Place half of dough into a plastic bag or wrap in plastic.
    5. 5
      To remaining half of dough, add peppermint extract and red food color; mix well.
    6. 6
      Place in plastic bag or wrap and refrigerate both portions about 1 hour.
    7. 7
      Divide each portion of dough in half.
    8. 8
      Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside.
    9. 9
      Repeat with 1 part pink dough.
    10. 10
      Remove top sheet of plastic wrap from both the pink and the white dough.
    11. 11
      Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired.
    12. 12
      Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
    13. 13
      Repeat with remaining dough to form second roll.
    14. 14
      Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
    15. 15
      Roll 1 roll of dough in pink sugar, pressing gently into dough.
    16. 16
      Repeat with second roll.
    17. 17
      Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
    18. 18
      Heat oven to 375 degrees F.
    19. 19
      Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.
    20. 20
      Bake for 5 to 7 minutes or until light golden brown.
    21. 21
      Cool 1 minute; remove from cookie sheets. Cool completely.
    22. 22
      Makes about 10 dozen cookies.

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    Ratings & Reviews:

    • on July 24, 2013

      55

      Love these cookies! We make them every year! They are a bit labor intensive (if you are used to drop cookies like me), but they are such a nice light, minty cookie.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peppermint Swirls

    Serving Size: 1 (946 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 406.9
     
    Calories from Fat 174
    42%
    Total Fat 19.3 g
    29%
    Saturated Fat 11.9 g
    59%
    Cholesterol 67.8 mg
    22%
    Sodium 292.7 mg
    12%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 1.0 g
    4%
    Sugars 25.1 g
    100%
    Protein 4.8 g
    9%

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