Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
1/2
teaspoon peppermint extract
1/2
teaspoon red food color
Coarse sparkling sugar, if desired
Preparation
Heat oven to 350°F.
In medium bowl, crumble dough; stir or knead in flour and peppermint extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 2 portions. Place 1 portion in small bowl; add food color. Stir or knead until well blended.
Roll scant tablespoonfuls of each color of dough into 1 1/2-inch balls. On floured surface, arrange alternating white and red dough balls, in a row 4 across,. Dough balls should be just touching together. Repeat with remaining dough to make additional rows and create a large rectangle. Roll dough 1/4 inch thick.
Cut with floured 2 1/2- to 3-inch cane-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Reroll dough, and cut additional cookies. Sprinkle with sparkling sugar.
Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
