Ste. Anne’s Chef’s Festive Peppermint Shortbread Cookies

Cream butter and icing sugar in an electric mixer, with a paddle attachment.

Add egg, yolk, and peppermint extract. Scrape down the sides of the mixing bowl after each addition.

Add all dry ingredients and mix until fully combined.

Take half of the dough out of the mixer.

Colour the remaining dough with red food colouring if desired.

Roll each colour of dough to approx ¼ inch thick sheet.

Layer the red dough on top of the plain dough and roll tightly into a log to make a swirl pattern. Use parchment paper under the dough to help you roll.

Put into the fridge and let chill for at least 2 hours.

Cut chilled dough to desired thickness.

Place cut cookies onto a baking sheet lined with parchment paper.

Bake at 300°F for 10 – 12 minutes.