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1
Mix together the ingredient for the sugar cookie mix, following the package instructions.
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2
Divide the dough into three equal portions.
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3
To the fist portion, add 1/4 teaspoon peppermint extract and mix well.
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4
To the second portion, add 1/4 teaspoon peppermint extract and the green food coloring (to make dough as light or dark green as you like).
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5
To the third portion, add 1/4 teaspoon peppermint extract and the red food coloring (to make dough as light or dark red/pink as you like).
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6
Roll each portion into a 12-inch long roll (about 1/2 inch thick).
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7
You will end up with a couple different rolls of each color.
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8
Lay 1 pink roll beside 1 green roll; press together slightly.
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9
Place 1 plain roll on top.
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10
Press rolls together to form a tricolor roll; wrap in wax paper.
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11
Repeat for remaining rolls.
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12
Refrigerate wrapped rolls for several hours or overnight.
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13
Preheat oven to 375F.
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14
Roll wrapped cookie dough lightly to make sure edges are sealed and the dough is a round roll.
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15
Cut chilled roll into 1/4 inch thick slices and place on baking sheet about 2 inches apart.
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16
(Keep unused dough in refrigerator; its much easier to cut when cold).
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17
Bake for about 7-8 minutes or until set, but not yet brown.
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18
Let sit on cookie sheets for 1-2 minutes and then transfer to cooling rack.
