In a mixing bowl, combine sugar, peppermint extract and butter, cream until light and fluffy. Add eggs one at a time, mixing until incorporated. Slowly add Kinnikinnick Sugar Cookie Mix to creamed mixture. Mix until combined (pea size texture). Finish mixing dough with hands until smooth. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.
Divide dough into 3 portions. Leave 1 batch plain, colour 1 batch red and 1 batch green. Roll each colour of dough separately on a piece of parchment paper, lightly floured about 1/8” thick/8x11 ½ “in size. Place each sheet of rolled out dough (remove parchment- except for bottom layer) on top of each other (start with white, than place the red on top followed by the green). Slightly roll the layers to the same size and trim. Careful don’t use too much pressure. Using the aid of parchment to help; roll the layers together lengthwise into a log. Wrap with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.
Cut cookie log into ¼ inch slices. Place on parchment lined baking sheet and press slightly using the back of a spoon. Bake for 10-12 minutes at 350°F. Cool for 5 minutes.
Yields 30 Cookies
Tips & Variations
Any scrap dough can be rolled and cut into desired length. Shape into a candy cane and bake or cut into bite size pieces and press slightly. Chocolate dip for a different look.
Dough can be stored in the refrigerator for 2 days