Peppermint pinwheels
84 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine -- softened |
| 3 | cups | Unbleached flour |
| 1 | cup | Granulated sugar |
| 1 | Egg white -- whipped | |
| 2 | tablespoons | Skim milk -- at room |
| Temperature | ||
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | teaspoon | Peppermint extract |
| ½ | teaspoon | Red or green food coloring |
Directions
Preheat oven at 375. Unprepared cookie sheet needed. In a mixing bowl, combine margarine, egg white, milk, vanilla, and peppermint extract. In another mixing bowl, combine flour, sugar, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Divide dough into halves. Stir ½ teaspoon food coloring into 1 half of dough. Shape dough between two pieces of waxed paper; roll each portion into a 12 x 11" rectangle. Remove top sheets of waxed paper from plain dough and colored doughs. Invert plain dough on top of colored dough. Peel off top sheet of paper.
From the long side, roll up jelly roll style, removing bottom sheet of paper as you roll. Cut criss cross in half, then wrap and chill for 4 to 24 hours. Cut rolls into ⅛" slice. Place 2" apart on unprepared cookie sheet. Bake 8 to 10 minutes.
Recipe By : Anita A. Matejka