Servings: 264

1½ sticks (¾ cup) unsalted butter, softened 1½ sticks (¾ cup) unsalted butter, softened
1 tsp baking soda 1 tsp baking soda
½ tsp salt ½ tsp salt
1 cup sugar 1 cup sugar
2 large eggs 2 large eggs
2½ cups all-purpose flour 2½ cups all-purpose flour
½ tsp vanilla extract ½ tsp vanilla extract
½ cup unsweetened cocoa powder ½ cup unsweetened cocoa powder
½ tsp peppermint extract ½ tsp peppermint extract
Liquid green food color Liquid green food color
4 oz each red and green nonpareils, or coarse (crystal) sugar 4 oz each red and green nonpareils, or coarse (crystal) sugar

Beat butter, baking soda, salt, sugar and eggs in a large bowl with mixer on medium speed until creamy. On low speed, beat in 2 cups flour until just blended.
Remove 1½ cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain remain. Stir peppermint extract and remaining ½ cup flour into dough in large bowl. Add about 10 drops of food color. Beat until no white streaks remain. Cover dough; refrigerate 30 minutes or until firm.
Roll chocolate dough into a fat log. Divide in quarters. Working with one portion dough at a time (wrap and refrigerate rest), roll into a ¾ inch thick rope. Spread nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and the green nonpareils. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
Heat oven to 350 degrees. Have baking sheet(s) ready.
Slice one rope at a time into ¼ inch thick rounds. Place 1 inch apart on uncreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.

Makes: 264. Active: 30 minutes. Total: 1 1/2 hours (plus at least 2 hours to chill dough).  Makes: 264. Active: 30 minutes. Total: 1 ½ hours (plus at least 2 hours to chill dough).
Planning Tip: Can be prepared through Step 3 up to two weeks ahead. Store baked cookies airtight at room temperature up to three weeks, or freeze up to three months.  Planning Tip: Can be prepared through Step 3 up to two weeks ahead. Store baked cookies airtight at room temperature up to three weeks, or freeze up to three months.