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1
In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds.
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2
Add the 1-1/2 cups sugar, baking powder, and salt.
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3
Beat until combined, scraping sides of bowl occasionally.
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4
Add the eggs and peppermint extract; beat until well comined.
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5
Beat or stir in the 4 cups flour.
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6
Using a wooden spoon, stir in the peppermint candies.
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7
Divide dough in half.
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8
Cover and chill about 3 hours or until dough is easy to handle.
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9
Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds.
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10
Add 1/2 cup sugar and beat until combined.
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11
With mixer on low speed, beat in half-and-half or light cream.
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12
Beat in 2 cups all-purpose flour until dough is smooth.
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13
Divide dough into portions.
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14
Tint dough with desired paste food coloring pastel pink or green suggested).
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15
Set aside.
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16
On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness.
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17
Using a 4-inch round scalloped cookie cutter, cut out dough.
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18
Place cookies about 1 inch apart on an ungreased cookie sheet.
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19
Tuck a lollipop stick under the center of each cookie.
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20
Press dough down slightly so that the cookie bakes around the stick.
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21
Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
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22
Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned.
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23
Cool on cookie sheet for 1 minute.
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24
Carefuly transfer cookies to a wire rack; cool.
