Ingredients:

3/4 cup butter=175 gr

3/4 cup sugar=150 gr
1 egg
1/2 tsp. vanilla extract
2 cups all-purpose flour=280 gr
1/4 tsp. baking soda
Pinch of salt
Red and green gel food coloring
1/4 cup mini chocolate chips

Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine
the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep
red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours.
3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food
coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in
plastic wrap; chill until firm, about 1 hour.
4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough
along short end of rectangle. Roll up and encircle red dough with white dough; set aside.
5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of
red and white dough along the short end of green dough. Roll up with green dough. Cover tightly
with plastic wrap; refrigerate at least 2 hours or until firm
6. Unwrap dough and cut into 1/4 to 1/8 in. slices, and cut slices in half again into semicircles.
Press mini chocolate chips face down into cookies. Place on baking sheets lined with parchment
paper.

7. Bake at 350 for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to
cool.