In a large bowl, cream the butter and the sugar.

Beat in the egg, food coloring and peppermint extract.

In another bowl, combine the flour, baking soda, cram of tartar and salt.

Add the flour mixture to the large bowl.

Shape the batter into a ball and chill for 2 hours.

Once chilled, form the batter into 3/4 inch balls and place them on a cookie sheet.

Take a drinking glass and flatten the balls into circles.

Bake at 375 for 5-7 minutes.

Once the cookies have cooled, melt your chocolate wafers. Use a spatula and spread a layer of chocolate on the bottom of the cookies. Place the cookies on their tops while the chocolate hardens.

Once the bottoms have harden, turn them over to decorate the tops with a Christmas designs. Make sure to use piping bag with a small tip.