Peppermint Spirals

Rolled and Sliced Cookies
Christmas 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.





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