Chocolate Peppermint Pinwheels
.
Yield
36 servingsPrep
48 minCook
15 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sugar cookie | |||
| 3 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter, unsalted
softened |
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
beaten |
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
powdered sugar
for rolling out dough |
*
|
| For chocolate and peppermint | |||
| 3 | ounces |
unsweetened chocolate
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
mint extract
|
*
|
| ½ | cup |
peppermint stick candy
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sugar cookie: | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter, unsalted
softened |
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
beaten |
|
| 15 | ml |
milk
|
|
| 1 | x |
powdered sugar
for rolling out dough |
*
|
| For chocolate and peppermint: | |||
| 86.7 | ml/g |
unsweetened chocolate
melted |
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
mint extract
|
*
|
| 118 | ml |
peppermint stick candy
crushed |
* |
Directions
To make the sugar cookies:
Sift together flour, baking powder, and salt in a large bowl. Set aside.
Add butter and sugar in a large bowl of electric stand mixer and beat until light in color.
Add egg and milk and beat to mix.
Turn mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper or plastic wrap and refrigerate for at least 2 hours.
To make the Pinwheels:
Divide the dough in half and stir in chocolate and vanilla to 1 half and knead with hands until incorporated.
Stir in egg yolk, peppermint extract, and crushed candy to the other half of dough and knead with hands until incorporated.
Cover both with waxed papper or plastic wraps and chill for about 5 minutes.
Roll out doughs on waxed papper separately to ¼ inch thickness.
Arrange peppermint dough on top of chocolate dough and press together around the edges, remove the waxed papper from chocolate dough on top.
Use waxed paper underneath peppermint dough to roll dough into log.
Wrap in waxed paper and refrigerate for at least 2 hours.
Preheat oven to 375℉ (190℃).
Remove dough from the refrigerator and cut into ½-inch slices.
Arrange cookies 1-inch apart on baking sheet covered with parchment, or silicone baking mat and bake for about 12 minutes, rotating the pan halfway through cooking time.
Remove from oven and let sit on baking sheet for 4 minutes, then transfer to wire racks to cool completely.
Store in an airtight container for up to 1 week.
