2 sticks (1 cup) unsalted butter, softened
1 cup sugar
½ tsp each vanilla extract and salt
2 large eggs
2 ¾ cups all purpose flour
2 tsp mint extract
12 drops each green and red food color
1 cup white chocolate chips
12 each green and red peppermint candies, crushed
In a large bowl with mixer on medium speed, beat butter, sugar, vanilla and salt until fluffy. Beat eggs, 1 at a time. On low speed, gradually add flour; beat just until blended. Divide dough in half. Shape half into a 6-inch disc, wrap and refrigerate. Stir mint extract into other half; divide that half in half. Stir green food color into 1 half, red into the other (colors will be pale) Shape each into a 5 inch disk; wrap separately and refrigerate 2 hours or until firm.
Heat oven to 305 F. Have baking sheets ready.
Cut uncolored dough in 12 equal wedges and each disk tinted dough in 6 equal wedges.
On a lightly floured surface, roll 1 uncolored wedge and 1 tinted wedge into 15 in long ropes (keep rest of dough refrigerated) Place ropes side by side; cut crosswise in quarters. (I cut them smaller) Holding ends of both ropes, twist together from 1 end to the other or (handle gently; dough is soft). Place 1 inch apart on ungreased baking sheet. Repeat with remaining dough.
Bake 11 to 13 mins. Until edges are lightly browned. Remove to racks to cool. (I found 11 minutes was fine.
Decorate: Melt chocolate chips as package directs. Dip about ½ in. of both ends of each cookie in white chocolate, letting excess drip off, then dip in crushed candies. Place on wax paper until chocolate sets.
Storage tip: Store airtight at cool room temperature up to 1 week.