| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine, softened |
| 3 |
c |
Unbleached flour |
| 1 |
c |
Granulated sugar |
| 1 |
|
Egg white, whipped |
| 2 |
tb |
Skim milk, at room temp. |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Peppermint extract |
| 1/2 |
ts |
Red or green food coloring |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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