Pink Refrigerator Cookies

     Last year I made three different kinds of refrigerator cookies for Christmas.  They were fun to make and people commented how pretty they turned out.  Since they were such a hit I decided to make another version of them for Valentine's Day this year.

     The original recipe simply calls for a sugar cookie dough but the pink dough was screaming peppermint to me so I added in some additional flavoring.  The dough can be rolled in any type of sprinkles but I thought the chocolate sprinkles looked great with the pink and white cookies.  I took these to school for my students and they gobbled them up!

Pink Refrigerator Cookies (adapted from Prudent Baby)
2 c. King Arthur unbleached All-Purpose Flour
1/4 t. salt
1/2 t. baking powder
1 stick butter
1 c. sugar
1 egg, beaten
2 T. milk
1 t. vanilla
1/2 t. red food coloring
1/2 t. Bright White food coloring (optional)
1 t. peppermint extract
2 c. sprinkles

1.  In a medium bowl combine the flour, salt, and baking powder.

2.  In another medium bowl cream the butter and sugar together.  Add the egg, milk, and vanilla and mix well.

3.  Add the flour mixture into the butter mixture and mix until combined.

4.  Divide the dough in half .  Add the red food coloring and peppermint extract to one half of the dough and the bright white food coloring to the other.   Mix until just combined.

5.  Place the white dough between 2 pieces of waxed paper and roll into a rectangle.  Repeat with the red dough.  Place both doughs into the refrigerator for 1 hour.

6.  Remove the dough from the refrigerator.  Peel the paper off one side of the red dough.  Lightly flour your work surface and flip the red dough onto it.  Peel the paper from the other side.

7.  Lightly brush the red dough with water.  Peel the paper off one side of the white dough.  Place it down on top of the red dough.  Gently peel the paper from the other side of the white dough.  Go slowly so as not to break the dough into pieces.

8.  Using a sharp knife trim the edges of the rectangle so they are straight and even.

9.  Starting at one end, slowly roll the dough.  If you see any gaps int the finished roll gently press the dough together to close them.

10.  Empty the sprinkles into a pan.  Brush your dough roll with water and roll into the sprinkles, pushing them into the dough so they stick.

11.  Wrap the dough roll with plastic wrap and refrigerate for at least one or or overnight.

12.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator.  Evenly slice the dough into 1/4 inch rounds.

13.  Place the cookies on a cookie sheet and bake for 10-12 minutes.  Remove from the oven and allow to cool for 2 minutes then transfer to a wire rack.

This post linked to:
Two Cup Tuesdays, Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,Whatcha Whipped Up,

     Last year I made three different kinds of refrigerator cookies for Christmas.  They were fun to make and people commented how pretty they turned out.  Since they were such a hit I decided to make another version of them for Valentine's Day this year.

     The original recipe simply calls for a sugar cookie dough but the pink dough was screaming peppermint to me so I added in some additional flavoring.  The dough can be rolled in any type of sprinkles but I thought the chocolate sprinkles looked great with the pink and white cookies.  I took these to school for my students and they gobbled them up!

Pink Refrigerator Cookies (adapted from Prudent Baby)
2 c. King Arthur unbleached All-Purpose Flour
1/4 t. salt
1/2 t. baking powder
1 stick butter
1 c. sugar
1 egg, beaten
2 T. milk
1 t. vanilla
1/2 t. red food coloring
1/2 t. Bright White food coloring (optional)
1 t. peppermint extract
2 c. sprinkles

1.  In a medium bowl combine the flour, salt, and baking powder.

2.  In another medium bowl cream the butter and sugar together.  Add the egg, milk, and vanilla and mix well.

3.  Add the flour mixture into the butter mixture and mix until combined.

4.  Divide the dough in half .  Add the red food coloring and peppermint extract to one half of the dough and the bright white food coloring to the other.   Mix until just combined.

5.  Place the white dough between 2 pieces of waxed paper and roll into a rectangle.  Repeat with the red dough.  Place both doughs into the refrigerator for 1 hour.

6.  Remove the dough from the refrigerator.  Peel the paper off one side of the red dough.  Lightly flour your work surface and flip the red dough onto it.  Peel the paper from the other side.

7.  Lightly brush the red dough with water.  Peel the paper off one side of the white dough.  Place it down on top of the red dough.  Gently peel the paper from the other side of the white dough.  Go slowly so as not to break the dough into pieces.

8.  Using a sharp knife trim the edges of the rectangle so they are straight and even.

9.  Starting at one end, slowly roll the dough.  If you see any gaps int the finished roll gently press the dough together to close them.

10.  Empty the sprinkles into a pan.  Brush your dough roll with water and roll into the sprinkles, pushing them into the dough so they stick.

11.  Wrap the dough roll with plastic wrap and refrigerate for at least one or or overnight.

12.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator.  Evenly slice the dough into 1/4 inch rounds.

13.  Place the cookies on a cookie sheet and bake for 10-12 minutes.  Remove from the oven and allow to cool for 2 minutes then transfer to a wire rack.

This post linked to:
Two Cup Tuesdays, Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,Whatcha Whipped Up,