Ingredients:
- 1/2 cup butter or margarine
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1 cup all-purpose flour
- 1 ounce semisweet chocolate, melted and cooled
- 1/4 teaspoon peppermint extract
- Several drops food coloring (optional)
In a medium mixing bowl
beat the butter or margarine with an electric mixer on medium to high
speed for 30 seconds. Add the sugar and baking powder; beat till combined.
Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour with a wooden spoon. Divide dough in half.
Place half of the dough in a small bowl. Stir in melted chocolate, then
knead dough till chocolate is evenly distributed.
Knead peppermint extract and, if desired, food coloring into remaining
dough. Shape each half of dough into a ball. Wrap in waxed paper or
plastic wrap. Chill for 2 hours, or till firm.
On a lightly floured surface, shape each half of dough into a log about 4
inches long. Roll and/or pat each log to a 6x3-inch rectangle. Cut each
rectangle in half lengthwise, forming two 6x1 1/2-inch rectangles. Stack
all 4 rectangles on top of each other, alternating chocolate and
peppermint dough. Cut the stacked layers into 1/4-inch-thick slices. Place
about 1 inch apart on ungreased cookie sheets.
Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till
bottoms are a light golden brown. Remove cookies and cool on a rack.