---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Kaleidoscope Cookies
  Categories: Cookies
       Yield: 5 servings
  
       1 c  Butter or margarine
   1 1/2 c  Sugar
   1 1/2 ts Baking powder
       1    Egg
       1 ts Vanilla
   2 1/2 c  All-purpose flour
     1/4 ts Peppermint extract
            Several drops green and red
            Food coloring
  
         Beat butter or margarine in a large mixing bowl with an electric
   mixer on medium to high speed for 30 seconds. Add sugar and baking powder
   and beat till combined. Beat in egg and vanilla till combined. Beat in as
   much of the flour as you can with the mixer.  Stir in any remaining flour
   with a wooden spoon.
          Divide dough into three equal portions.  Add peppermint extract and
   green food coloring to one portion; mix till combined and set aside. Add
   red food coloring to one portion; mix till combined and set aside. Leave
   remaining dough plain.  Cover dough and chill at least 1 hour or till easy
   to handle.
     Shape red dough into four 8-inch long rolls.  Divide plain dough in half.
   On a lightly floured surface roll each half on plain dough into an 8x6-inch
   long rectangle. Place one red and one green lengthwise and next to each
   other on each rectangle.  Stack a roll of the alternate color atop each
   roll. Bring up plain   dough around stack and seal. Wrap rolls of dough in
   freezer paper. Store in freezer up to 6 months. For easier slicing, let
   rolls of dough thaw in the refrigerator several hours or overnight.
          To bake:  Slice rolls into 1/4-inch thick slices.
     Place on ungreased cookie sheet.  Bake in a 375~F oven about 8 minutes or
   till dough just begin to brown.
     Remove cookies; cool on wire racks. Makes about 60. Source: BH&G
   Christmas Cookies 1995.
  
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