Melt-Away Peppermint Wreaths

Preheat oven to 375°F with racks in top and bottom positions. Line 2 large baking sheets with parchment paper.

Beat butter and powdered sugar in a large bowl with an electric mixer on high speed until creamy and smooth, about 2 minutes. Reduce mixer speed to low; gradually add flour and salt, and beat until combined, about 1 minute. Stir in peppermint extract. Divide dough in half; place in separate bowls. Stir red food coloring into 1 dough half until desired shade is reached; stir green food coloring into remaining dough half until desired shade is reached.

Divide and shape dough into 1/2-teaspoon balls. Alternating colors, arrange 6 balls in a circle on prepared baking sheet, slightly touching. Press balls to flatten slightly so they stick together and form a wreath shape. Repeat process with remaining dough balls to make about 28 wreath cookies total, spacing them about 2 inches apart on prepared baking sheets.

Bake in preheated oven in batches until cookie tops look dry, about 8 minutes per batch, rotating baking sheets between top and bottom racks halfway through baking time. Let cool on baking sheets 10 minutes. Transfer cookies to wire racks, and let cool completely, about 15 minutes. Store in an airtight container at room temperature for up to 5 days.