1 c. butter
1 1/4 c. powdered sugar
1 egg
3 1/2 c. flour
1 1/4 tsp. peppermint extract
1/2 tsp. vanilla extract
Red food coloring
Sugar icing (below)

Cream butter, sugar and egg at medium low until fluffy. Add flour and extracts, mixing until well combined. To half of dough add a few drops of red food coloring. Refrigerate dough 8 hours. Divide each piece of dough in half. Pat each into a strip 2 1/2 inches x 18 inches.

Lay strips on top of each other, alternating colors. Press dough together. Refrigerate 1 hour. Slice into 1/8 inch pieces. Bake in preheated 350 degree oven on ungreased cookie sheet 12 to 15 minutes. Frost with sugar icing. Yield 6 dozen.

SUGAR ICING:

1 c. sifted confectioners' sugar
3 tbsp. light cream or milk
1/2 tsp. vanilla extract

In small bowl stir ingredients until smooth. Yield: 2/3 cup.