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
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Whisk flour, baking powder, and salt in bowl.
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With an electric mixer on medium high speed, beat butter and sugar until light and fluffy, about two minutes.
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Beat in egg until incorporated.
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Reduce speed to low, add flour mixture, and mix until dough forms, about one minute.
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Remove half of dough from bowl and reserve.
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Add extracts, candy, and food coloring to remaining dough and mix until combined.
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Place reserved dough between two sheets of parchment paper and roll into a 14×8″ rectangle.
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Repeat with peppermint dough, then place on top of plain dough and press gently to adhere.
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With long side facing you, roll dough into log.
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Wrap dough in plastic wrap and refrigerate until firm, at least two hours or up to three days.
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just oven racks to upper-middle and lower-middle positions and heat oven to 375.
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Line tow baking sheets with parchment paper.
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Slice chilled dough into 1/4-inch rounds and place one inch apart on prepared baking sheets.
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Bake until edges are just golden, 12-14 minutes, switching and rotating sheets halfway through baking.
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Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
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Repeat with remaining dough.