Peppermint Candy Wheels

Directions

1. 1
   In a large bowl, beat together the softened butter and confectioners’ sugar until light and fluffy.
2. 2
   Add in the flour, salt and peppermint extract.  Beat well to combine.
3. 3
   Divide the dough into two portions.
4. 4
   Add red gel food colouring to one portion and beat into the dough until fully incorporated.  Leave one portion of dough white.
5. 5
   Next, divide both the red and the white dough into three equal portions and roll each portion into a log about 6 inches long.
6. 6
   Using both of your index fingers, shape each log into a triangular shape.
7. 7
   Lay the triangles onto on another, alternating the colours, to assemble one larger log.
8. 8
   Sprinkle the sanding sugar over your work surface and gently roll the log onto it encouraging the sugar to stick. Wrap the log tightly in plastic wrap and refrigerate for 4 hours or until firm.
9. 9
   Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. 
10. 10
    Remove the plastic wrap and cut the dough log into ¼ inch slices. 
11. 11
    Place the slices onto the prepared baking sheet, leaving two inches of space between each slice.
12. 12
    Bake for 8 minutes or until the outer edges are just slightly golden brown.
13. 13
    Remove from the oven and allow the cookies to cool for one minute before transferring them to a wire cooling rack to finish cooling. Once cool, stack in a cookie tin and keep at room temperature.