Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, then add vanilla and peppermint extracts.
- Gradually add dry ingredients to wet ingredients on low speed until a soft dough forms.
- Divide dough in half. Leave one half plain; color the other half red with gel food coloring.
- Wrap each dough half in plastic wrap and chill for at least 30 minutes.
- Roll each dough into a 10×12 inch rectangle, about 1/4 inch thick. Layer the red dough on top of the plain dough and gently press together.
- Roll the layered dough tightly into a log. Wrap in plastic wrap and chill again for at least 2 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Brush the chilled dough log lightly with water or egg white, then roll in coarse sugar or crushed peppermint candies.
- Slice dough into 1/4 inch thick rounds and place 1 inch apart on baking sheets.
- Bake for 8–10 minutes, until edges are lightly golden. Cool on sheets before transferring to wire rack.
Notes
For best swirl definition, chill the dough twice: once after coloring and again after rolling into a log. You can also roll the dough in crushed peppermint candies for an extra festive touch.