Peppermint Swirl

(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

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

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

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

375ÃÆ'¸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..

1/35 Carbohydrates...

4g Fat..

1/5g Cholesterol..

1/5mg Sodium..

1/30mg Potassium..

1/2mg Dietary Exchanges:

1/2 Fat Source: Classic Pillsbury Cookbook - Holiday December

1993 Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.