Peppermint Swirls

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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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Steps

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In a large bowl , combine margarine , sugar , egg , milk , and vanilla.

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Mix until light and fluffy.

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Lightly spoon flour into measuring cup.

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Level off.

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In medium bowl , combine flour , baking soda and salt.

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Add flour mixture to butter mixture.

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Mix well.

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Place half of dough into a plastic bag or wrap in plastic.

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To remaining half of dough , add peppermint extract and red food color.

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Mix well.

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Place in plastic bag or wrap and refrigerate both portions about 1 hour.

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Divide each portion of dough in half.

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Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.

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Set aside.

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Repeat with 1 part pink dough.

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Remove top sheet of plastic wrap from both the pink and the white dough.

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Place pink dough over white dough.

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Remove plastic wrap from pink dough.

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Trim edges , if desired.

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Starting at the 10-inch edge , roll up dough jelly-roll fashion , removing plastic wrap from bottom as dough is rolled.

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Repeat with remaining dough to form second roll.

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Place .

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Ingredients

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butter, sugar, egg, milk, vanilla, flour, baking soda, salt, peppermint extract, red food coloring