1 c  Margarine or Butter,

           (softened)
      1 c  Sugar

      1    Egg

      2 tb Milk

      1 ts Vanilla

      3 c  Flour

    1/2 ts Baking soda

    1/4 ts Salt

    1/2 ts Peppermint extract

      4    (to 5) Drops red food color

    1/4 c  Pink sugar

      In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix
  until light and fluffy.  Lightly spoon flour into measuring cup; level off.
  In medium bowl, combine flour, baking soda and salt. Add flour mixture to
  margarine mixture; mix well.  Place half of dough into a plastic bag or
  wrap in plastic.  To remaining half of dough, add peppermint extract and
  red food color; mix well. Place in plastic bag or wrap. Refrigerate both
  portions about 1 hour.
      Divide each portion of dough in half.  Roll 1 part white dough into a
  10x8-inch rectangle between 2 pieces of plastic wrap.  Set aside. Repeat

  with 1 part pink dough.  Remove top sheet of plastic wrap from both the
  pink and the white dough.  Place pink dough over white dough; remove
  plastic wrap from pink dough.  Trim edges, if desired. Starting at the
  10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from

  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 375C8F.  Slice cookies 1/8 inch thick.  Place 1 inch 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: 1/2 Fat
  Source: Classic Pillsbury Cookbook - Holiday December 1993
  Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.