Ingredients
- 10 edge
- 8 rectangle between
- 2 of plastic wrap (pieces)
- 1 1/2 dough (white into)
- 1 egg
- 1 pink dough
- 1/2 dough a plastic bag (into)
- 375 gr flour
- 230 gr margarine
- 200 gr sugar
- 50 gr pink sugar
- 30 ml milk
- 4 gr vanilla
- 2 gr baking soda
- 1 gr salt
- 1 gr peppermint extract
bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375�F. Slice cookies 0 cm thick. Place 3 cm apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies * Nutrition Information Per Serving: 1 Cookie Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: half Fat
