Peppermint Swirls

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.
3. 3
   In medium bowl, combine flour, baking soda and salt.
4. 4
   Add flour mixture to butter mixture; mix well.
5. 5
   Place half of dough into a plastic bag or wrap in plastic.
6. 6
   To remaining half of dough, add peppermint extract and red food color; mix well.
7. 7
   Place in plastic bag or wrap and refrigerate both portions about 1 hour.
8. 8
   Divide each portion of dough in half.
9. 9
   Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.
10. 10
    Set aside.
11. 11
    Repeat with 1 part pink dough.
12. 12
    Remove top sheet of plastic wrap from both the pink and the white dough.
13. 13
    Place pink dough over white dough; remove plastic wrap from pink dough.
14. 14
    Trim edges, if desired.
15. 15
    Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
16. 16
    Repeat with remaining dough to form second roll.
17. 17
    Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
18. 18
    Roll 1 roll of dough in pink sugar, pressing gently into dough.
19. 19
    Repeat with second roll.
20. 20
    Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
21. 21
    Heat oven to 375 degrees F.
22. 22
    Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.
23. 23
    Bake for 5 to 7 minutes or until light golden brown.
24. 24
    Cool 1 minute; remove from cookie sheets.
25. 25
    Cool completely.
26. 26
    Makes about 10 dozen cookies.