# What You'll Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/2 teaspoon peppermint extract
→ Coloring
09 - Red gel food coloring
→ Garnish
10 - 1/2 cup crushed peppermint candies or candy canes (optional)
# Directions:
01 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Incorporate the egg, vanilla extract, and peppermint extract into the creamed mixture; beat until thoroughly combined.
04 - Gradually add the flour mixture at low mixer speed until a soft dough forms.
05 - Split dough into two equal portions; knead red gel food coloring into one portion until evenly colored, leaving the other portion plain.
06 - Shape each dough half into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
07 - Roll out each dough portion separately between sheets of parchment paper into approximately 1/4-inch thick rectangles.
08 - Layer the red dough over the plain dough, remove the top parchment paper, and gently press together; starting from a long edge, roll tightly into a log shape. Wrap and chill for at least 30 minutes until firm.
09 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
10 - Cut the chilled log into 1/4-inch thick rounds and arrange on prepared baking sheets spaced about 2 inches apart.
11 - Optionally, sprinkle crushed peppermint candies atop each cookie slice.
12 - Bake in preheated oven for 10 to 12 minutes, until edges have set and surfaces lose their shine.
13 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool fully.
