Ingredients
Method
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy.
- Incorporate the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, mixing until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
- Divide the dough in half; color one half with red gel food coloring.
- Wrap each ball of dough in plastic wrap and chill for at least 30 minutes.
Assembly
- On a lightly floured surface, roll out both doughs into 10×12 inch rectangles that are about 1/4 inch thick.
- Layer the colored dough on top of the plain dough and gently press together.
- Starting from one long side, carefully roll the layered dough into a tight log. Wrap in plastic and chill for at least 2 hours.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Remove the chilled log, brush with water or beaten egg white, and roll it in coarse sugar or crushed peppermint candies.
- Slice into 1/4 inch thick rounds and place on baking sheets, spaced about 1 inch apart.
- Bake for 8 to 10 minutes until lightly golden around the edges.
- Allow cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Consider using green food coloring for a Christmas tree effect or mixing in chocolate for a richer flavor.