Prep Time
90 minutes
Cook Time
15 minutes
Serves
12
Ingredients
- 1 stick (1/2 cup) of butter
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon red food coloring
Steps
1
In a stand mixer, mix butter and sugar until combined and fluffy. Add the egg, vanilla, and peppermint and mix on low until combined.
2
Gradually add flour while mixing on low. Mix until combined.
3
Separate the dough into two equal-sized portions. Add the red food dye to one of the dough portions. Chill both portions of dough for at least one hour.
4
After an hour preheat the oven to 350°F. Roll out one section of dough to a 1/4-inch thick rectangle. Set aside, and roll the second dough ball to a similar shape and thickness.
5
Place one dough rectangle on top of the other and tightly roll up the dough into a cylinder. Cut the cylinder into individual 1/4-inch thick cookies.
5
Place the cookies 2 inches apart on a non-stick cookie sheet or silicon baking mat and bake for 8-10 minutes or until the edges are golden. Keep in an airtight container for 1 week or freeze for up to 3 months.