Chocolate Peppermint Pinwheel Cookies
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Vanilla Extract1
Egg Yolk1 cup
Candy Cane (crushed)3 cups
All-Purpose Flour3 tsp
Baking Powder1 tsp
Salt1 cup
Sugar1 tbsp
MilkDirections:
1
Watch how to make this recipe
2
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands
3
Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands
4
Cover both with plastic and chill for approximately 5 minutes
5
Roll out doughs separately to approximately 1/4-inch thickness
6
Place peppermint dough on top of chocolate and press together around the edges
7
Using waxed paper or flexible cutting board underneath, roll dough into log
8
Wrap in wax paper and refrigerate for 2 hours
9
Preheat oven to 375 degrees
10
Remove dough from the refrigerator and cut into 1/2-inch slices
11
Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time
12
Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely
13
Store in an airtight container for up to 1 week
14
Sift together flour, baking powder, and salt
15
Set aside
16
Place butter and sugar in large bowl of electric stand mixer and beat until light in color
17
Add egg and milk and beat to combine
18
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl
19
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours
20
Preheat oven to 375 degrees F
21
Sprinkle surface where you will roll out dough with powdered sugar
22
Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick
23
Move the dough around and check underneath frequently to make sure it is not sticking
24
If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill
25
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time
26
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack
27
Serve as is or ice, as desired
28
Store in airtight container for up to 1 week
29
Yield: approximately 3 dozen, 2 1/2-inch cookies Prep Time: 15 minutes Cook Time: 7 to 9 minutes Inactive Prep Time: 2 hours