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1
whisk flour, baking powder, and salt in bowl.
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2
With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
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3
Beat in egg until incorporated.
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4
Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
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5
Remove half of the dough from bowl and reserve.
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6
Add extracts, candy, and food coloring to remaining dough and mix until combined.
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7
Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
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8
With long side facing you, roll dough into log.
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9
Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
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10
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
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11
Line 2 baking sheets with parchment paper.
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12
Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
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13
Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
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14
Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
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15
Repeat with remaining dough.
