Recipe - Peppermint Pinwheels

1 cup Margarine, softened
3 cup Unbleached flour
1 cup Granulated sugar
1 Egg white, whipped
2 tablespoon Skim milk, at room temp.
1 teaspoon Vanilla
One half teaspoon Baking soda
One fourth teaspoon Salt
Three fourths teaspoon Peppermint extract
One half teaspoon 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 One half 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