Peppermint Ribbon Cookies
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup (2 sticks) butter, softened
1-1/3 cups granulated sugar
2 teaspoons Wilton Pure Vanilla Extract
2 to 4 drops Wilton Peppermint Candy Flavoring
Wilton Christmas Red Icing Color, as desired
Wilton Leaf Green Icing Color, as desired
1 package (14 oz.) Wilton White Candy Melts, melted
Crushed peppermint candies, Christmas Sprinkles or Nonpareils, as desired
In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring; mix well. Add flour mixture, one cup at a time; mixing well after each addition.
Divide dough into thirds. Return 1/3 dough to mixer bowl; beat in red icing color. Roll and shape dough between parchment paper to a 6 x 8 in. disk. Return 1/3 of dough to mixer bowl; mix in green icing color. Roll and shape green dough between parchment paper to a 6 x 8 in. disk. Roll and shape untinted dough between parchment paper to a 6 x 8 in. disk. Chill all dough disks at least 1 hour.
Preheat oven to 350°F. Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack green and red dough disks alining them as evenly as possible; gently press pieces together. Add untinted dough rectangle to stack. Gently roll with rolling pin to seal layers; trim uneven edges with sharp knife. Cut dough lengthwise into three 2 in. wide slices; cut each column crosswise into 1/3 in. thick pieces. Arrange 2 in. apart on prepared cookie pans. Chill 1/2 hour.
Bake 12-14 minutes or until bottoms are light golden brown. Remove cookies to cooling grids; cool completely.
Dip cooled cookies into melted Candy Melts; sprinkle with crushed candy or sprinkles. Set on parchment-lined cookie pans; chill until candy is set. Store in airtight container.
Makes about 6 dozen cookies.