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 6-by-3-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.
Active Time: 15 Minutes
Total Time: 2 Hours 25 Minutes
Yield: 4 Servings