Ingredients
2 and 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter (no substitutions), softened
3/4 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
1/4 teaspoon almond extract.
For the chocolate half
2 tablespoons coco
For the peppermint half
1 -2 teaspoons green food coloring
1/4 teaspoon peppermint extract
Directions
2 and 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter (no substitutions), softened
3/4 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
1/4 teaspoon almond extract.
For the chocolate half
2 tablespoons coco
For the peppermint half
1 -2 teaspoons green food coloring
1/4 teaspoon peppermint extract
Directions- In a bowl combine flour, baking soda, and salt.
- In the food process beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula.
- Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping down the sides.
- Divide the dough in half adding the coco to one half (if you find the dough too dry add a tablespoon of milk). Add the green dye and peppermint extract to the other.
- Refrigerate for 15 minutes.
- Roll the chocolate dough into a rectangle on wax paper, do the same with the peppermint dough and try to make the two rectangles of similar size
- Using the was paper place on rectangle on top of the other, peel off the wax paper and trim the sides
- Using the wax paper to help, roll the dough rectangle starting with the long side
- refrigerate for 15 minutes
- Cut 1 cm slices and arrange them on a baking sheet
- Bake on the lowest rack of a 180 C (375 F) oven for 5-8 minutes (you want the bottoms to become slightly golden but no more than that or you will lose the demarcation between the two colors)
- Place under the broiler until the tops are slightly golden
- Allow to cool on the baking sheet for 5 minutes then transfer to a cooling wire rack
