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

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