Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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These colorful and delicious cookies have the perfect combination of peppermint and chocolate.
Line 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.
Beat sugar, butter, egg, peppermint extract and vanilla in bowl at medium speed until creamy. Add flour, salt and baking powder, beating at low speed until well mixed.
Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.
Press half of red dough evenly into prepared pan. Press half of nonpareil dough evenly over red dough. Press half of green dough evenly over nonpareil dough. Repeat layers. Cover; refrigerate 2-3 hours or until firm.
Heat oven to 375°F.
Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack halves together; trim dough to square edges. Cut into 1/4-inch thick slices (see diagram). Cut each slice into 3/4-inch wide sticks. Place onto ungreased cookie sheets. Bake 7-8 minutes or until edges are very lightly browned. Cool on cookie sheet 1 minute; remove to cooling rack. Cool completely.
Microwave chocolate chips in bowl, stirring every 30 seconds, 1–2 minutes or until melted and smooth. Spread chocolate onto bottom of cookies; place chocolate-side down onto waxed paper. Let stand until chocolate is set.
Dietary Fiber: 0g
Someone suggested skipping the nonpareils- Don't- it adds such pretty effect to the plain layer. And the image is what we are doing all this work for. If that were the case then just leave out the red and green food color cause it doesn't add any flavor. HahahaI've made these for the holidays the past 2 years and everyone just loves them. they add a nice variation to the other cookies on my platters.
In Italian, we refer to these as "Rainbow cookies".Every Italian bakery makes these in various sizes, and wrappings. Some as small as 1/2 an inch and the largest was a "rainbow" cake. I have made these throughout the years varying the color for the season. For example, in the spring, we use pastels at Easter. In the fall, we use black,and orange for Halloween. And, at Christmastime, it is always on my cookie gift trays and they are colored red, green and white (the color of the Italian flag). I have made these for many years and I know that I have never had the same number in every batch of cookies. The only concern that the gift receivers care about is that I don't forget to make them each year; and, what everybody making this recipe is to remember, take your time! You will produce a wonderful gift of food that they will be talking about throughout the whole upcoming year. Best of luck-cooking is the best gift that you can give someone.
Awesome recipe - I got tons of compliments. I didn't get 66 either. I refrigerated each layer before spreading the next one on top and had good results. The trick to the chocolate is to let it sit long enough. I left mine overnight and they popped right off the waxed paper the next morning. It also helped that the kitchen cooled off overnight. This is a definite keeper for Christmas cookies next year.
Loved the idea of these but they look nothing like the picture. I found there wasn't nearly enough dough to divide it that many times. I either needed a double batch or a smaller pan and yes, I used the right size pan! I think chilling the dough slightly and making each layer individually might work better than trying to squish the layers one on top of each other,
I made these with my 3 year old daughter for x-mas and have them in the freezer. They are very good. I did not get as many as 66, upper 40's at least. I found that the layers of dough were hard to spread over each other and I used an offset spatula. I used semi-sweet chips as I could not find bittersweet chocolate at the time. I wonder if bittersweet chocolate melts in your hand as you are eating it as quickly as semi-sweet. Can anyone opine? I really think this will be on my holiday cookie must bake! Hubby loves them.
I found that I got better results when I sliced the dough slowly. I did not get 66 cookies either, but they were delicious and made the house smell like Christmas. I did not dip in chocolate because I didn't think it needed the added chocolate. I would be neat to dip in white candy bark and sprinkle with finely crushed candy canes if you wanted an additional embellishment.
GREAT recipe! I have three "trips":1) if you use a slightly flatter pan--say and 8x6 or 8x8 baking dish--it will make the stacking and cutting easier;2) when making the layers, divide your dough in half AGAIN (so you now have 1/4 of the total red, green, or white dough) and flatten into square pancakes. With a little practice you can get these to fit perfectly, eliminating the need to "squish" the new layer on top of the previous layers, which just makes a mess.3) after you have chilled the dough and are ready to stack, trim, and cut, use a trick like this to make the top and bottom of the pile stick together: lightly score the top of the bottom pile and bottom of the top pile, moisten each, and put them together firmly. This way your cookies will not fall apart when you slice, move, and bake them.Also, you can make some really cool "Extra" cookies from the parts you trim off to square the pile! They are really beautiful when done! Oh, and skip the non-pareils, they don't add much.
Recipe says: Spread chocolate onto botton of cookies: place chocolate-side down onto waxed paper. Why? It sticks.
Very good cookie. Easy to do but time consuming. I got about 55 cookies, did different sizes to try and figure out what worked best. we liked medium size ones. will definitely put this with our christmas cookie list!
My new all-time favorite Christmas cookie. Only issue, it only made 36 cookies, I tried to cut them 1/8" - 1/4" x 3/4" I would really like to know how she got 66 out of this recipe. Anyway, excellent taste & very festive looking with the non perelis. Loved the recipe! :-D
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3700
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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