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Peppermint Swirl Refrigerator Cookies

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  • 1 hr 30 min prep time
  • 10 hr 30 min total time
  • 11 ingredients
  • 120 servings
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The dough for these lovely pink and white swirl cookies will keep up to one week wrapped and stored in the refrigerator. Then just slice and bake the cookies when you have time.

Ingredients

1
cup margarine or butter, softened
1
cup sugar
1
egg
2
tablespoons milk
1
teaspoon vanilla
3
cups All Purpose Flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
teaspoon peppermint extract
4
to 5 drops red food color
1/4
cup pink sugar

Steps

  • 1 In 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 margarine mixture; mix well. Place half of dough in plastic bag or wrap in plastic wrap. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions 1 hour.
  • 2 Divide each portion of dough in half. Roll 1 part white dough between 2 pieces of plastic wrap; roll into 10x8-inch rectangle. Repeat with 1 part pink dough. Remove top sheets of plastic wrap from white and pink dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at 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.
  • 3 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 rolls in plastic wrap; refrigerate 8 hours or until firm.
  • 4 Heat oven to 375°F. Cut dough into 1/8 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
  • 1 In 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 margarine mixture; mix well. Place half of dough in plastic bag or wrap in plastic wrap. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions 1 hour.
  • 2 Divide each portion of dough in half. Roll 1 part white dough between 2 pieces of plastic wrap; roll into 10x8-inch rectangle. Repeat with 1 part pink dough. Remove top sheets of plastic wrap from white and pink dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at 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.
  • 3 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 rolls in plastic wrap; refrigerate 8 hours or until firm.
  • 4 Heat oven to 375°F. Cut dough into 1/8 inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 375°F. for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Expert Tips

Check cookies at the minimum baking time. Even 1 minute can make a difference! Continue checking them every minute until they reach the doneness description. Remove cookies from cookie sheets with a pancake turner immediately, unless the recipe calls for them to cool on the sheet. If the cookies have cooled too long, they may stick to the sheet. Return them to the oven briefly to warm the cookies so they will slide off the cookie sheet. Bake cookies according to recipe directions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
35
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
2mg
1%
Sodium
30mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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