In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring; mix well.
Add flour mixture, one cup at a time; mixing well after each addition. Remove 1/3 of dough; reserve.
To remaining 2/3 dough in mixer bowl, beat in red icing color. Roll and shape dough between parchment paper into two 6-by-8-inch disks. Roll and shape untinted dough between parchment paper to a 6-by-8-inch disk. Chill all dough rectangles at least 1 hour.
Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack dough rectangles with untinted dough rectangle between the two red pieces, lining them up as evenly as possible; gently press pieces together. Gently roll with rolling pin to seal layers; trim uneven edges with sharp knife.
Cut dough lengthwise into three 2 inch-wide slices; cut each column crosswise into 1/4-inch-thick pieces. Arrange 2 inches apart on parchment-lined cookie pans. Chill for 30 minutes.
Preheat oven to 350 degrees. Bake 12-14 minutes or until bottoms are light golden brown. Remove cookies to cooling grids; cool completely. Dip cooled cookies into melted Candy Melts; set on parchment-lined cookie pans. Chill until candy is set. Store in airtight container.