Peppermint Swirl Sugar Cookies

1 1/2 Cups (340 grams) butter, softened
2 Cups (400 grams) white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract or 4 drops peppermint oil
5 cups  (625 grams) flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
food coloring in your choice of color(s)

Start by creaming together butter and sugar until smooth. 

Beat in eggs and vanilla. 

Whisk together flour, baking powder, and salt and add to creamed butter mixture.

Mix together thoroughly to form a dough.

Divide dough in half. 

Leave 1 half of the dough as is for a 'white' vanilla flavored dough. 

For the other half add food coloring and peppermint extract/oil and mix to incorporate.

Cover, and chill dough for at least one hour.

Place parchment paper onto your working surface and lightly dust with flour, then add the first half of your dough and top with another piece of parchment. Like a sandwich. 

Roll out the dough so that it is about 1/4 to 1/2 inch thick.

Repeat with the second half of the dough. 

When both doughs are rolled out to about the same size remove the top parchment from both and invert one onto the other, layering them so that the doughs meet and are sandwich between both pieces of parchment.

Roll out again, just to join the two doughs together.

Remove the top parchment again and begin to roll the dough, jelly roll style.

Cover and refrigerate the dough for another hour, and up to 3 days, or freeze for up to a month.

When ready to bake preheat oven to 400F/200C.

Slice your cookies with a knife and place about 1 inch apart on your cookie sheet. 

If you wish, you can dip the slices into colored sugar, or roll them in sprinkles or sugar, etc... before slicing.

Bake for about 8-10 minutes depending on how thick you cut your cookies. Mine were about 1/4 inch and 10 minutes was perfect.

Cool completely, and enjoy!

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