In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
Beat in the egg, vanilla extract, and peppermint extract until combined.
In a small bowl, whisk together the flour, baking powder, cream of tartar, and salt.
Beat the flour mixture into the butter mixture.
Divide dough in half and dye half red with the food dye.
On a clean, floured surface, roll each dough out into a rectangle approximately 1/4” thick, and then layer the red dough on top of the uncolored dough.
Roll the doughs up in a log form and then wrap with plastic wrap and refrigerate for at least one hour (or overnight).
Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking mats.
Remove the dough from the fridge and cut the cookies in 1/4” thick circles. (Discard the uneven ends.)
Place the cut cookies on the prepared cookie sheets and bake for 8-12 minutes, until just slightly golden
Notes
Not a fan of peppermint? You can omit the peppermint extract or swap it out for orange, rum, or almond extract.Store cookies at room temperature in an airtight container for up to 5 days or in the fridge for up to 1 week. For easy slice and bake cookies prepare your dough ahead of time then freeze the dough log by wrapping it in plastic wrap and then a layer of aluminum foil.