Recipe By : Anita A. Matejka
Serving Size : 84 Preparation Time :0:15
Categories : Cookie And Bar
Amount Measure Ingredient -- Preparation Method
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1 c margarine -- softened
3 c unbleached flour
1 c granulated sugar
1 egg white -- whipped
2 tbsps skim milk -- at room temperature
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp peppermint extract
1/2 tsp red or green food coloring
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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Per serving: 43 Calories; 2g Fat (44% calories from fat); 1g Protein; 6g
Carbohydrate; 0mg Cholesterol; 40mg Sodium
