Rolled and Sliced Cookies
- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- Red food coloring
Cream butter; gradually add sugar, beating until light and fluffy. Add edd and peppermint extract; beat well.
Combine flour, baking powder, and salt; add to creamed mixture, beating just until blended.
Divide dough in half; tint one portion with desired amount of red food coloring. Cover and chill both portions.
On sheets of floured waxed paper, roll each portion to a 16 x 8 inch rectangle. Invert plain dough directly on top of red dough; remove waxed paper from plain dough. Roll up jellyroll fashion, beginning with long side; remove remaining waxed paper while rolling. Cover and refrigerate overnight. Cut into 1/4 inch slices, and place 2 inches apart on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool.
Yield: about 5 dozen.