-
1
In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
-
2
In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
-
3
Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
-
4
Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
-
5
Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
-
6
Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
-
7
Bake cookies in a 350u00b0 oven until light golden, about 10 minutes; transfer to racks to cool completely.
-
8
Note: Nutritional analysis is per serving.
