This is a great recipe for those frigid winter months when you want something festive and cheerful to pull you from your coldness induced depression.
Preheat your oven to 375 degrees Fahrenheit.
Get a hunk of regular sugar cookie dough and an equal hunk of pink peppermint flavored sugar cookie dough (I like to use melted special Andes brand pink peppermint pieces, but you can also use red food coloring and peppermint extract if you want to be that way).
Make them nice and cold. The most convenient way to do this is to wrap them in plastic wrap and put them in the ice cellar for 40 minutes, but if all you have is a refrigerator, that's fine too. Next is the fun part. Use your choice of flattening device (I prefer a meat tenderizer—the flat side, but a rolling pin is fine too) to flatten out each color between two layers of waxed paper, then layer one over the other (I prefer white over pink). Then you roll them up into a log and slice away with your favorite cutting implement (I like to use a knife, but I know of many who get great success with a scimitar). Place all the cookies on a cookie sheet and sprinkle with your choice of coarse sugar and bake for 7-9 minutes. Then let them cool and enjoy with a cold glass of milk (barring lactose intolerance)!
