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1
Line 8 1/2 x 4 1/2-inch loaf pan with waxed paper, extending over edges.
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2
Set aside.
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3
Beat sugar, butter, egg, peppermint extract and vanilla in bowl at medium speed until creamy.
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4
Add flour, salt and baking powder, beating at low speed until well mixed.
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5
Divide dough into thirds.
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6
Stir nonpareils into one-third.
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7
Tint one-third with red food color and remaining one-third with green food color.
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8
Press half of red dough evenly into prepared pan.
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9
Press half of nonpareil dough evenly over red dough.
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10
Press half of green dough evenly over nonpareil dough.
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11
Repeat layers.
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12
Cover; refrigerate 2-3 hours or until firm.
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13
Heat oven to 375F.
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14
Lift dough from pan using waxed paper; discard waxed paper.
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15
Cut dough in half forming 2 squares.
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16
Stack halves together; trim dough to square edges.
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17
Cut into 1/4-inch thick slices (see diagram).
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18
Cut each slice into 3/4-inch wide sticks.
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19
Place onto ungreased cookie sheets.
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20
Bake 7-8 minutes or until edges are very lightly browned.
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21
Cool on cookie sheet 1 minute; remove to cooling rack.
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22
Cool completely.
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23
Microwave chocolate chips in bowl, stirring every 30 seconds, 12 minutes or until melted and smooth.
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24
Spread chocolate onto bottom of cookies; place chocolate-side down onto waxed paper.
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25
Let stand until chocolate is set.
