Chocolate and Peppermint Cookie Coins Recipe

Beat butter, baking soda, salt, sugar and eggs in a large mixing bowl with mixer on medium speed until creamy.

On low speed, beat in 2 cups flour until just blended.

Remove 1 1/2 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 into quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3/4 inch thick rope.

Spread red nonpareils on a sheet of waxed paper.

Roll rope into nonpareils to coat; wrap in foil.

Repeat with remaining chocolate dough and then the green dough with the green nonpareils.

Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.

Heat oven to 350 degrees F Have baking sheets ready Slice 1 rope at a time into 1/4 inch thick rounds.

Place 1 inch apart on un-greased baking sheets.

Bake 8-10 minutes until set.

Remove to wire racks to cool *Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months