Dessert: Chocolate and Peppermint Cookie Coins

Recipe by Woman's Day Kitchen These merry little bites make for a fitting holiday gift—and a delicious buttery treat, with a subtle peppermint taste and eye-catching decoration courtesy of red and green nonpareils.

Ingredients

1 1/2 stick unsalted butter
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 large eggs
2 1/2 c. all-purpose flour
1/2 tsp. vanilla extract
1/2 c. Unsweetened cocoa powder
1/2 tsp. peppermint extract
liquid green food color
4 oz. each red and green nonpareils

Instructions

Beat butter, baking soda, salt, sugar and eggs in a large bowl with mixer on medium speed until creamy. On low speed, beat in 2 cups flour until just blended.
Remove 11 ⁄2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain. Stir peppermint extract and remaining 1 ⁄2 cup flour into dough in large bowl. Add about 10 drops food color. Beat until no white streaks remain. Cover doughs; refrigerate 30 minutes, or until firm.
Roll chocolate dough into a fat log. Divide in quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3 ⁄4-in.-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
Heat oven to 350 ºF. Have baking sheet(s) ready.
Slice 1 rope at a time into 1 ⁄4-in.-thick rounds. Place 1 in. apart on ungreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.