Instructions

• Cream butter and sugar – In a large bowl, beat together the softened butter and caster sugar until light and fluffy.
• Add eggs and extracts – Crack in the eggs one at a time, mixing well after each. Stir in peppermint extract and salt.
• Mix dry ingredients – Whisk together flour and baking powder. Add slowly to the wet mix until it forms a dough.
• Split dough and add coloring – Divide dough in two. Add red coloring to one half and green to the other. Mix each until color is even.
• Roll dough into rectangles – Roll each dough between parchment paper about 1 cm thick. Chill for 30 minutes.
• Stack and roll – Place one dough on top of the other and roll into a pinwheel log. Wrap and chill at least 1 hour.
• Preheat oven to 180°C (350°F) and line baking trays with parchment paper.
• Slice cookie log – Cut into 1 cm rounds using a sharp knife and place on baking trays.
• Add sprinkles – Decorate slices with red, green, and white sprinkles before baking.
• Bake 10-12 minutes – Until edges are light golden. Let cool on trays 5 minutes, then move to wire racks.
• Store cooled cookies – Use airtight containers to keep fresh for up to a week.
• Freeze extra logs – Wrap in foil and parchment. Thaw in fridge before slicing and baking.