Prep 30 mins
Cook 5 mins
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.
- 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 butter 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 and refrigerate both portions about 1 hour.
- Divide each portion of dough in half.
- Roll 1 part white dough into a 10x8-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 degrees F.
- Slice cookies 1/8 inch thick and 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 about 10 dozen cookies.
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.