Kaleidoscope Cookies

Directions

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Add sugar and baking powder and beat until combined.

Beat in egg and vanilla until combined.

Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon.

Divide dough into three equal portions.

Add peppermint extract and green food coloring to one portion; mix until combined and set aside.

Add red food coloring to one portion; mix until combined and set aside.

Leave remaining dough plain.

Cover dough and chill at least 1 hour or until easy to handle.

Shape red dough into four 8-inch long rolls.

Divide plain dough in half.

On a lightly floured surface roll each half on plain dough into an 8×6 inch long rectangle.

Place one red and one green lengthwise and next to each other on each rectangle.

Stack a roll of the alternate color atop each roll.

Bring up plain dough around stack and seal. Wrap rolls of dough in freezer paper.

Store in freezer up to 6 months.

For easier slicing, let rolls of dough thaw in the refrigerator several hours or overnight.

To bake: Slice rolls into ¼ inch thick slices.

Place on ungreased cookie sheet.

Bake in a 375~F oven about 8 minutes or until dough just begin to brown.

Remove cookies; cool on wire racks.