Yield
Makes about 80 cookies

Prep and Cook Time: about 1 1/2 hours, plus 5 hours to chill. Notes: Freeze the two-toned dough at the end of step 5 for up to two weeks or store baked cookies airtight for up to 2 days.

How to Make It

Step 1

In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.

Step 2

In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.

Step 3

Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.

Step 4

Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.

Step 5

Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).

Step 6

Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.

Step 7

Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.

Step 8

Note: Nutritional analysis is per serving.

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