Christmas Cookie Coins

Directions

1. 1
   Beat butter, baking soda, salt, sugar and eggs in a large bowl with a mixer on medium until creamy.
2. 2
   On low speed, beat in 2 cups of flour until just blended.
3. 3
   Remove 1 1/2 C dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain.
4. 4
   Stir peppermint extract and remaining 1/2 cup flour into plain dough.
5. 5
   Add about 10 drops of food color.
6. 6
   Beat until no white streaks remain.
7. 7
   Cover doughs and refrigerate 30 minutes, until firm.
8. 8
   Roll chocolate dough into fat log.
9. 9
   Divide into quarters.
10. 10
    Working with 1 portion at a time (wrap and refrigerate rest) roll into 3/4-inch-thick rope.
11. 11
    Spread red nonpareils on a sheet of wax paper.
12. 12
    Roll rope into nonpareils to coat; wrap rope in foil.
13. 13
    Repeat with remaining chocolate dough, then the green dough and green nonpareils.
14. 14
    Place ropes on a cookie sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
15. 15
    Heat oven to 350F Have ungreased baking sheets ready.
16. 16
    Slice 1 rope at a time into 1/4-inch-thick rounds.
17. 17
    Place 1 inch apart and bake 8-10 minutes until done.
18. 18
    Remove to wire racks to cool.