Peppermint Swirls

• 1 cup butter (softened)
• 1 cup sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups flour
• 12 teaspoon baking soda
• 14 teaspoon salt
• 12 teaspoon peppermint extract
• 4 -5 drops red food coloring
• 14 cup pink sugar

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 butter 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 and refrigerate both portions about 1 hour.
8. Divide each portion of dough in half.
9. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.
10. Set aside.
11. Repeat with 1 part pink dough.
12. Remove top sheet of plastic wrap from both the pink and the white dough.
13. Place pink dough over white dough; remove plastic wrap from pink dough.
14. Trim edges, if desired.
15. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
16. Repeat with remaining dough to form second roll.
17. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
18. Roll 1 roll of dough in pink sugar, pressing gently into dough.
19. Repeat with second roll.
20. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
21. Heat oven to 375 degrees F.
22. Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.
23. Bake for 5 to 7 minutes or until light golden brown.
24. Cool 1 minute; remove from cookie sheets.
25. Cool completely.
26. Makes about 10 dozen cookies.

butter, sugar, egg, milk, vanilla, flour, baking soda, salt, peppermint, drops red food coloring, pink sugar

Taken from www.food.com/recipe/peppermint-swirls-342778 (may not work)