Very Merry Minty Christmas Cookies

Directions

1. Combine the butter and sugar in a stand mixer and beat together until fluffy. Add the egg and vanilla and peppermint extracts and beat in to combine well.
3. In a separate bowl, mix the flour, salt and baking powder together and on medium speed blend into the butter mixture until well combined.
4. Remove half the dough and set aside. To the dough remaining in the mixer, blend in the red food coloring and mix until the dough is a uniform color. Remove from bowl and wrap in plastic wrap and refrigerate at least a couple of hours.
6. Wipe out bowl; add the remaining half dough and mix in the green food coloring and mix until well combined. Remove from mixer, wrap and refrigerate at least a couple of hours.
8. Roll the red dough out into a 14 x 12 inch rectangle on a floured board or between sheets of parchment paper. Refrigerate covered.
10. Roll the green dough into a 14 x 12 inch rectangle on a floured surface between two sheets of parchment paper. Refrigerate covered.
11. Place the red dough on a flat work surface and then the green dough over it. Trim edges so doughs are even.
12. Starting from side nearest you, roll the doughs up like a jelly-roll to form a long log. Wrap in wax paper and refrigerate several hours or overnight. When ready to bake, heat oven to 350F.
13. Unwrap log and cut into ¼ inch thick rounds and space them ½ inch apart on lightly buttered baking sheets or on parchment lined baking sheets.
14. Bake until firm but not brown. Cool on racks.
15. Makes about 4 ½ dozen