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Peppermint Pinwheel Cookies

  • 3 c. flour
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 c. unsalted butter, softened
  • 1 1/3 c. sugar
  • 2 eggs
  • 2 t. vanilla
  • 1/3 c. finely crushed peppermint (pulverized)
  • A couple drops of red food coloring
  • 2 oz. unsweetened baking chocolate, melted

Combine flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and creamy. Mix in the eggs and vanilla, scraping the bowl as needed.
Add the dry ingredients and mix just until combined.
Divide the dough in half. The first half, put back in the mixer and add the peppermint and mix thoroughly. Add a couple drops of red food coloring until the dough is pink. Remove the mixed dough and put aside.
Put the other half of the dough in the mixing bowl and add the melted chocolate and mix just until combined.
Roll out the chocolate dough into a large rectangle on a sheet of waxed paper. Set aside. On a different sheet of waxed paper, roll out the peppermint dough into an equal large rectangle. Carefully place the peppermint rectangle and lay it evenly over the chocolate one. Starting from the long side, roll the two rectangles together. If the dough starts breaking, just patch it up as best you can. Once it is rolled, wrap the whole thing in foil and place in the refrigerator for a few hours until thoroughly chilled.
Pre heat the oven to 350 degrees.
Remove from the refrigerator and place on a cutting board. Using a long jagged knife, slice the cookies into slices and place the slices on a cookie sheet lined with parchment paper or a silpat and bake in the oven for approximately 9-11 minutes. Remove from the oven, and allow to cool for a few minutes before removing the cookies to a cooling rack to fully cool.

Source recipes -Here-

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