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1
In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.
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2
Lightly spoon flour into measuring cup; level off.
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3
In medium bowl, combine flour, baking soda and salt.
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4
Add flour mixture to butter mixture; mix well.
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5
Place half of dough into a plastic bag or wrap in plastic.
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6
To remaining half of dough, add peppermint extract and red food color; mix well.
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7
Place in plastic bag or wrap and refrigerate both portions about 1 hour.
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8
Divide each portion of dough in half.
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9
Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.
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10
Set aside.
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11
Repeat with 1 part pink dough.
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12
Remove top sheet of plastic wrap from both the pink and the white dough.
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13
Place pink dough over white dough; remove plastic wrap from pink dough.
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14
Trim edges, if desired.
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15
Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
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16
Repeat with remaining dough to form second roll.
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17
Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
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18
Roll 1 roll of dough in pink sugar, pressing gently into dough.
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19
Repeat with second roll.
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20
Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
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21
Heat oven to 375 degrees F.
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22
Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.
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23
Bake for 5 to 7 minutes or until light golden brown.
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24
Cool 1 minute; remove from cookie sheets.
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25
Cool completely.
