Peppermint Twists

Heat oven to 350°F. Place butter and sugar in a large bowl. Beat at medium speed until cream, scraping bowl often. Add egg yolk, peppermint extract and vanilla. Beat until well mixed. Reduce speed to low. Add flour and salt. Beat until well mixed.

Remove half of the dough from the bowl and set it aside. Add a small amount of red food coloring to the dough that remains in the bowl. Mix well.

Divide each half of the dough into quarters. Roll each quarter into a 9-inch log. Place 1 red log next to 1 white log on a work surface. Twist gently to swirl the two dough logs. Then use a rolling pin to gently roll the dough until smooth. Repeat with remaining sections of dough.

Cut each swirled rope of dough into 9 pieces. Roll each piece gently into a ball. Place the balls onto ungreased cookie sheets.

Bake for 11 to 13 minutes or until edges are lightly browned. Remove from the oven and immediately press 1 chocolate chip into the center of each ball.