| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Butter |
| 3 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Peppermint extract |
| 1/2 |
ts |
Red food coloring |
INSTRUCTIONS
>From BH&G Homemade Cookies
Beat shortening and butter about 30 seconds until softened.
Add half the flour, the sugar, egg, milk, vanilla, baking soda, and salt.
Beat until combined, add remaining flour. Mix well.
Split dough in half. To one half, add peppermint and food coloring.
Roll each portion of dough between 2 sheets of waxed paper, making a 12 x
11 inch rectangle of each color. Remove top piece of paper from each,
invert plain dough on top of pink dough. Remove top piece of paper. From
the long side, roll up jellyroll style, removing the bottom paper as you
go. Wrap and chill 4 to 24 hours.
Preheat oven to 375. Cut dough into 1/4-inch thick slices. Place 2 inches
apart on ugreased cookie sheet. Bke 8 to 10 minutes. Cool on wire rack.
Makes about 48.
Posted to Bakery-Shoppe Digest V1 #438 by "Noel-Marie"
<noel@access.digex.net> on Dec 5, 1997
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