The perfect addition to holiday cookie tins.
Added to a classicmeltaway cookie, it makes the soft and buttery cookies taste like the holidays.
Line 2 large baking sheets with parchment paper.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford
Stir in peppermint extract.
Divide dough in half; place in separate bowls.
Divide and shape dough into 1/2-teaspoon balls.
Alternating colors, arrange 6 balls in a circle on prepared baking sheet, slightly touching.
Press balls to flatten slightly so they stick together and form a wreath shape.
Let cool on baking sheets 10 minutes.
Transfer cookies to wire racks, and let cool completely, about 15 minutes.
Store in an airtight container at room temperature for up to 5 days.