Ingredients

• 3 cup flour
• 3/4 t baking powder
• 1/4 t salt
• 16 T (2 sticks) unsalted butter, softened
• 1 c sugar
• 1 large egg
• 1 t vanilla
• 1 t peppermint extract
• 1/2 c finely ground peppermint candies (about 20)
• 6 drops red food coloring

Directions

1. Whisk flour, baking powder, and salt in bowl.

2. With an electric mixer on medium high speed, beat butter and sugar until light and fluffy, about two minutes.

3. Beat in egg until incorporated.

4. Reduce speed to low, add flour mixture, and mix until dough forms, about one minute.

5. Remove half of dough from bowl and reserve.

6. Add extracts, candy, and food coloring to remaining dough and mix until combined.

7. Place reserved dough between two sheets of parchment paper and roll into a 14×8″ rectangle.

8. Repeat with peppermint dough, then place on top of plain dough and press gently to adhere.

9. With long side facing you, roll dough into log.

10. Wrap dough in plastic wrap and refrigerate until firm, at least two hours or up to three days.

11. just oven racks to upper-middle and lower-middle positions and heat oven to 375.

12. Line tow baking sheets with parchment paper.

13. Slice chilled dough into 1/4-inch rounds and place one inch apart on prepared baking sheets.

14. Bake until edges are just golden, 12-14 minutes, switching and rotating sheets halfway through baking.

15. Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.

16. Repeat with remaining dough.

Email to a friend | Print this recipe | Back