Peppermint Stripes

STEP 1

Line 8 1/2x4 1/2-inch loaf pan with waxed paper, extending over edges. Set aside.

STEP 2

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.

STEP 3

Divide dough into thirds. Stir nonpareils into one-third. Tint one-third with red food color and remaining one-third with green food color.

STEP 4

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 for 6 layers total. Cover; refrigerate 2-3 hours or until firm.

STEP 5

Heat oven to 375°F.

STEP 6

Lift dough from pan using waxed paper; discard waxed paper. Cut dough in half forming 2 squares. Stack 1 square on top of the other so there are now 12 dough layers; trim dough to square edges. Cut stack into 1/4-inch-thick slices. Lay slices flat; cut each slice into 3/4-inch-wide pieces as in recipe image. 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.

STEP 7

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.