↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
1 batch Sugar Cookies, recipe follows
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
COOKIE:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
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 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 degrees.
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.
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer 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. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
view more member recipes
CHOCOLATE PEPPERMINT PINWHEELS
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
1 batch Sugar Cookies, recipe follows
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
COOKIE:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
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 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 degrees.
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.
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer 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. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peppermint Hot Chocolate
by charlene8819
hot cocoa mix peppermint sticks (candy cane) mint extract Prepare hot cocoa the way you normally would, then add mint extract (to taste) and mix. To serve, add a scoop of whipped cream and put a
by charlene8819
hot cocoa mix peppermint sticks (candy cane) mint extract Prepare hot cocoa the way you normally would, then add mint extract (to taste) and mix. To serve, add a scoop of whipped cream and put a
Chocolate Peppermint Pie Ii
by sgre52160
Crust: 2 cups flour 2 tbsp powdered sugar 1 tsp salt 3/4 cup cold butter, cut into 1/2-inch cubes 1 tsp vinegar 5-6 tbsp ice water Chocolate Peppermint Pie: 1/2 cup butter, softened 8 oz
by sgre52160
Crust: 2 cups flour 2 tbsp powdered sugar 1 tsp salt 3/4 cup cold butter, cut into 1/2-inch cubes 1 tsp vinegar 5-6 tbsp ice water Chocolate Peppermint Pie: 1/2 cup butter, softened 8 oz
Chocolate Peppermint Pie I
by sgre52160
1/2 cup butter, softened 1 (8 oz) pkg cream cheese, softened 3/4 cup sugar 1/2 cup pasteurized egg product 1/2 cup whipping cream 1 cup white chocolate chips, melted and cooled 1/2 cup (20) pep
by sgre52160
1/2 cup butter, softened 1 (8 oz) pkg cream cheese, softened 3/4 cup sugar 1/2 cup pasteurized egg product 1/2 cup whipping cream 1 cup white chocolate chips, melted and cooled 1/2 cup (20) pep
Chocolate Pinwheels
by sgre52160
1/2 cup butter, softened 1 cup sugar 1/4 cup brown sugar 1 egg 1 1/2 tsp vanilla extract 1 tsp baking powder 2 cups flour Pinch salt Filling 2 cups chocolate chips 2 tbsp butter 1/4 tsp v
by sgre52160
1/2 cup butter, softened 1 cup sugar 1/4 cup brown sugar 1 egg 1 1/2 tsp vanilla extract 1 tsp baking powder 2 cups flour Pinch salt Filling 2 cups chocolate chips 2 tbsp butter 1/4 tsp v
Triple Chocolate Peppermint Pie
by sgre52160
Crust 1 (7.4 oz.) package Martha White Chocolate Chocolate Chip Muffin Mix 1/4 cup butter, softened 1/3 cup roasted salted almonds, chopped Filling 3 cups peppermint ice cream, slightly so
by sgre52160
Crust 1 (7.4 oz.) package Martha White Chocolate Chocolate Chip Muffin Mix 1/4 cup butter, softened 1/3 cup roasted salted almonds, chopped Filling 3 cups peppermint ice cream, slightly so
view more member recipes
related CDKitchen recipes
York Peppermint Patties
Peppermint Hot Chocolate
Peppermint Schnapps
Candy Cane Bark
Chocolate Mint Coffee Creamer
Candy Cane Cocktail
Chocolate Mint Mousse
Peppermint Candy
Chocolate Malt Peppermint Cooler
York Peppermint Patty