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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1/2 tsp salt
2 eggs
1 1/2 tsp peppermint extract
Red or green food coloring
1/2 cup mini candy canes, crushed (about 20), divided
4 cups flour, divided
2 tsp baking powder, divided
2 oz bittersweet chocolate, melted and cooled
1 egg white, beaten
2 oz bittersweet chocolate (optional)
In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2 inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2 inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
Remove dough rectangles from refrigerator and roll into larger (9x16 inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16 inch long log. Wrap in plastic wrap and chill 30 minutes. Preheat oven to 350. Slice into 1/2 inch slices, and bake on parchment lined cookie sheets for 10 to 12 minutes. Cool completely.
Break up chocolate and melt in a shallow, microwave safe bowl for 30 seconds. Stir and continue to microwave in 10 sec. increments, stirring until smooth, but not warm. Dip half of cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
Store at room temperature in an airtight container for up to one week.
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PEPPERMINT TWISTS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1/2 tsp salt
2 eggs
1 1/2 tsp peppermint extract
Red or green food coloring
1/2 cup mini candy canes, crushed (about 20), divided
4 cups flour, divided
2 tsp baking powder, divided
2 oz bittersweet chocolate, melted and cooled
1 egg white, beaten
2 oz bittersweet chocolate (optional)
In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2 inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2 inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
Remove dough rectangles from refrigerator and roll into larger (9x16 inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16 inch long log. Wrap in plastic wrap and chill 30 minutes. Preheat oven to 350. Slice into 1/2 inch slices, and bake on parchment lined cookie sheets for 10 to 12 minutes. Cool completely.
Break up chocolate and melt in a shallow, microwave safe bowl for 30 seconds. Stir and continue to microwave in 10 sec. increments, stirring until smooth, but not warm. Dip half of cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
Store at room temperature in an airtight container for up to one week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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