Recipes : Chocolate Peppermint Pinwheel Cookies : Food Network

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Chocolate Peppermint Pinwheel Cookies
Recipe courtesy Alton Brown

Ingredients
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

Directions
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.

Ingredients

Sugar Cookie:

Directions
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

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
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours