| 1 | In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. |
| 2 | Lightly spoon flour into measuring cup; level off. |
| 3 | In medium bowl, combine flour, baking soda and salt. |
| 4 | Add flour mixture to margarine mixture; mix well. |
| 5 | Place half of dough into a plastic bag or wrap in plastic. |
| 6 | To remaining half of dough, add peppermint extract and red food color; mix well. |
| 7 | Place in plastic bag or wrap. |
| 8 | Refrigerate both portions about 1 hour. |
| 9 | divide each portion of dough in half. |
| 10 | Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. |
| 11 | Set aside. |
| 12 | Repeat with 1 part pink dough. |
| 13 | Remove top sheet of plastic wrap from both the pink and the white dough. |
| 14 | Place pink dough over white dough; remove plastic wrap from pink dough. |
| 15 | Trim edges, if desired. |
| 16 | Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. |
| 17 | Repeat with remaining dough to form second roll. |
| 18 | place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. |
| 19 | Roll 1 roll of dough in pink sugar, pressing gently into dough. |
| 20 | Repeat with second roll. |
| 21 | Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. |
| 22 | heat oven to 375°F. |
| 23 | Slice cookies 1/8 inch thick. |
| 24 | Place 1 inch apart on ungreased cookie sheets. |
| 25 | Bake for 5 to 7 minutes or until light golden brown. |
| 26 | Cool 1 minute; remove from cookie sheets. |
| 27 | Cool completely. |
| 28 | makes 10 dozen cookies |
| 29 | * * * * * * * |
| 30 | nutrition information per serving: 1 cookie |
| 31 | calories..........................35 carbohydrates................4g fat...............................2g cholesterol..................2mg sodium..........................30mg potassium....................5mg dietary exchanges: ?fat |
