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If making cookies into ornaments, place a small hole with a toothpick or like item inside edge of cookie for hanging ribbon while cookie is still hot.
Chocolate Peppermint Pinwheel Cookies
Dori Fritzinger
If making cookies into ornaments, place a small hole with a toothpick or like item inside edge of cookie for hanging ribbon while cookie is still hot.
Ingredients
1 batch Sugar Cookie Dough, recipe above
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Instructions
Divide the dough in half and add chocolate and vanilla to 1 half (mix with your hands). Add egg yolk, peppermint extract, and crushed candy to other half of dough and mix with hands. Cover both with plastic wrap and chill for about 5 minutes.
Roll out each dough separately to approximately 1/4″ thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into a log. Wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375°. Remove dough from the refrigerator and cut into 1/2″ slices. Place cookies 1″ apart on greased baking sheet, parchment, or baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
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