How to make it

  • Beat butter, baking soda, salt, sugar and eggs in a large mixing bowl with mixer on medium speed until creamy.
  • On low speed, beat in 2 cups flour until just blended.
  • Remove 1 1/2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain.
  • Stir peppermint extract and remaining 1/2 cup flour into dough in large bowl. Add about 10 drops food color.
  • Beat until no white streaks remain.
  • Cover doughs; refrigerate 30 minutes, or until firm.
  • Roll chocolate dough into a fat log. Divide into quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3/4 inch thick rope.
  • Spread red nonpareils on a sheet of waxed paper.
  • Roll rope into nonpareils to coat; wrap in foil.
  • Repeat with remaining chocolate dough and then the green dough with the green nonpareils.
  • Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
  • Heat oven to 350 degrees F Have baking sheets ready
  • Slice 1 rope at a time into 1/4 inch thick rounds.
  • Place 1 inch apart on un-greased baking sheets.
  • Bake 8-10 minutes until set.
  • Remove to wire racks to cool
  • *Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months

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