1 cup sugar
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons holiday nonpareils
Red gel food color
Green gel food color
1 1/2 cups bittersweet chocolate chips
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.
Wear plastic gloves when kneading food color into dough to avoid staining your hands.