Ingredients
1 cup margarine or butter,
1 (softened)
1 cup sugar
1 egg
2 tbsp milk
1 tsp vanilla
3 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp peppermint extract
4 (to 5) drops red food color
1/4 cup pink sugar
Directions
In a 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 into a plastic bag or wrap in plastic. To remaining
half of dough, add peppermint extract and red food color; mix well.
Place in plastic bag or wrap. Refrigerate both portions about 1 hour.
Divide each portion of dough in half. Roll 1 part white dough
into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set
aside. Repeat with 1 part pink dough. Remove top sheet of plastic
wrap from both the pink and the white dough. Place pink dough over
white dough; remove plastic wrap from pink dough. Trim edges, if
desired. Starting at the 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.
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 in plastic wrap; refrigerate 8 hours or
up to 1 week.
Heat oven to 375øF. Slice cookies 1/8 inch thick. Place 1 inch
apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until
light golden brown. Cool 1 minute; remove from cookie sheets. Cool
completely.
Makes 10 dozen cookies
* * * * *
* *
Nutrition Information Per Serving: 1 Cookie
Calories..........................35 Carbohydrates................4g
Fat...............................2g Cholesterol..................2mg
Sodium..........................30mg Potassium....................5mg
Dietary Exchanges:
1/2 Fat
Source: Classic Pillsbury Cookbook - Holiday December 1993
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
Servings: 10 servings
Peppermint Swirl Refrigerator Cookies Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie
The History of Recipes
It is actually possible to track the history of recipes back into the distant past, at least as far back as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cookbooks were just basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Moving on, there are two recipe books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that we all know today, but instead accounts of the types of food on the menues of the nobility of those days. During the following few centuries, the powerful families of Europe competed to offer the most exotic meals, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe publications were in great demand, mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Peppermint Swirl Refrigerator Cookies recipe.
