Peppermint Pinwheels

Course : Cookies
Serves: 84
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1 Cup margarine -- softened
3 Cup unbleached flour
1 Cup granulated sugar
1 large egg white whipped
2 Tablespoons skim milk -- at room temperature
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon peppermint extract
1/2 teaspoon red or green food coloring

Preparation / Directions:

Preheat oven to 375. Unprepared baking sheet needed; set aside. 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 1/2 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 1/8" slice. Place 2" apart on unprepared cookie sheet. Bake 8 to 10 minutes.

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