You’ll Need
2 cups all-purpose flour
½ teaspoon baking powder
⅔ cup powdered sugar
¼ cup white granulated sugar
1¼ cup butter, room temperature and cut into chunks
1 teaspoon vanilla
½ teaspoon red or green food coloring
½ teaspoon peppermint extract
1 tablespoon flour
Pastry brush
1½ cup red and green sprinkles
Directions
1 With mixer, combine 2 cups flour, baking powder, and sugars until well blended.
2 Gradually add butter and vanilla extract until dough forms into a ball.
3 Remove dough and divide into two equal parts.
4 Return one part to mixer bowl and add food coloring and peppermint extract. If dough is too wet, add 1 tablespoon flour.
5 Roll out each portion of dough between two sheets of wax paper until each is 11” long, 9” inches wide, and ¼” thick.
6 Slide both rolled-out portions onto cookie sheets and chill in refrigerator for 2 hours.
7 When firm, remove from refrigerator and remove top sheets of wax paper from both portions.
8 Brush uncolored dough lightly with water using a pastry brush.
9 Flip colored dough onto uncolored dough so they are evenly stacked on top of each other.
10 Seal edges by pressing them together.
11 Beginning with the long side, roll dough into a log.
12 Pour sprinkles onto a large platter.
13 Gently lift log onto sprinkles and roll log in sprinkles until the log is completely covered.
14 Wrap sprinkle-covered log in plastic wrap and place in refrigerator for 4 hours.
15 Remove from refrigerator and slice dough into ¼-inch slices.
16 Place slices on greased baking sheets.
17 Bake at 350˚ Fahrenheit for 15–17 minutes, or until edges are slightly golden.
18 Let the cookies cool on baking sheet for 5 minutes, then move to a wire rack to finish cooling.