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Category: Cookies
Prep Time: Cook Time: Total Time:
1 batch Sugar Cookie dough recipe, follows
3 oz unsweetened chocolate, melted
1 tsp vanilla extract
1 egg yolk
1 tsp peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes.
Roll out both doughs separately to approximately 1/4 inch 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 log. Wrap in wax paper and refrigerate for 2 hours. Preheat oven to 375.
Remove dough from the refrigerator and cut into 1/2 inch slices. Place cookies 1 inch apart on greased baking sheet, parchment, or silicone 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.
Basic Sugar Cookie
3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
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CHOCOLATE PEPPERMINT PINWHEEL COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 batch Sugar Cookie dough recipe, follows
3 oz unsweetened chocolate, melted
1 tsp vanilla extract
1 egg yolk
1 tsp peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes.
Roll out both doughs separately to approximately 1/4 inch 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 log. Wrap in wax paper and refrigerate for 2 hours. Preheat oven to 375.
Remove dough from the refrigerator and cut into 1/2 inch slices. Place cookies 1 inch apart on greased baking sheet, parchment, or silicone 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.
Basic Sugar Cookie
3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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