- 1 1/4 cups butter
- 3/4 cup sifted confectioners' sugar
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon peppermint extract
- 3 drops red food coloring
- 2 drops green food coloring
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter or margarine; gradually add sugar, beating well.
- Add flour, and mix well. Stir in peppermint extract.
- Divide dough in half and place in separate bowls. Tint half of dough with red food coloring and the other half with the green food coloring.
- Roll dough into balls using 1/2 teaspoon dough per ball. For each wreath shaped cookie, place six balls in a circle, alternating colors, on ungreased cookie sheets. Press together securely. Bake for 8 minutes. Let cool 10 minutes; then remove to racks. Cool completely.