Chocolate Peppermint Pinwheel Cookies
These chocolate peppermint pinwheel cookies are great for kids who've had fun making sugar cookies and other rolled cookies before. They really look attractive on a plate, too.Ingredients:
- 3 cups unbleached all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup softened butter
- 1/2 cup powdered sugar (confectioner's sugar)
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- 3 oz. unsweetened baking chocolate, melted
- 1 tsp. water
- 1 egg yolk
- 1 tsp. peppermint extract
- 1-2 drops red food coloring (optional)
Preparation:
- Whisk flour, baking powder and salt together in a small bowl.
- Beat butter and sugars with an electric mixer. Add egg and vanilla extract. Beat until well-combined.
- Add flour mixture, a little at a time, with electric mixer on low speed, until incorporated. The dough will be stiff.
- Divide the dough in half, placing each half in a small bowl. Add the melted chocolate and water to one half of the dough. Knead until the chocolate is well incorporated.
- Add the egg yolk and peppermint extract to the other half. Add the red food coloring, if using. Knead until well incorporated.
- Form each half of dough into a log and wrap in plastic wrap. Place in refrigerator for 10-15 minutes.
- On a silicone mat or lightly-floured surface, roll out the chocolate half to 12 x 14" square. Do the same with the peppermint dough.
- Place the peppermint rectangle on top of the chocolate rectangle so that they are lined up evenly. From the long end, roll up, jelly roll style to form a log. Pinch the seam to seal.
- Wrap the log in plastic and refrigerate for 2-8 hours.
- Preheat oven to 375 degrees F. Spray 2 cookie sheets with nonstick cooking spray.
- Slice dough into 1/2-inch slices and place on prepared cookie sheets about 1 inch apart. Bake 12-14 minutes. Remove to a wire rack to cool completely.
