These cookies, while time consuming, are 100% worth the effort. If you're like me, you'll enjoy all the steps required to make them, and the final product is incredible.
I got this recipe from Better Homes and Gardens Cookbook (15th edition), but it can also be found on their website (http://www.bhg.com/recipe/cookies/peppermint-pinwheels/).
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg (works best at room temperature - take it out when you take your butter out to soften)
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 2 ounces semisweet chocolate, melted and slightly cooled (I melt this in the microwave after the butter has softened and I am ready to start baking)
- 1 cup layered chocolate-mint candy, finely chopped (I use a full package of Andes Mints, however I couldn't find any before I started baking, so I substituted Mint Aero - still tasty, but not as good as Andes Mints! The higher sugar content of the Mint Aero made them burn a little on the bottom.)
- 1/4 tsp peppermint extract
Directions
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, or if you like shortcuts like me, put the mixer on the "Stir" setting, and add the entire amount.
Divide dough in half. Stir melted chocolate into one dough portion, and Andes Mints and peppermint extract into remaining dough portion. I used my mixer for this as well - good ole trusty Kitchen Aid!
Divide each dough portion in half (see the picture below). Cover dough and chill for around 1 hour.
Divide each dough portion in half (see the picture below). Cover dough and chill for around 1 hour.
Roll one of the peppermint dough portions into an approximate 9.5x6 inch rectangle on a piece of waxed paper. Roll a chocolate dough portion into the same dimensions on another sheet of waxed paper. Use waxed paper to flip the chocolate dough rectangle on top of the peppermint dough rectangle; remove the top layer of waxed paper. Roll up dough starting from a long side. Pinch edges to seal. Wrap dough roll in plastic wrap.
Repeat this process with the remaining peppermint and chocolate dough portions (you can even use the same sheets of wax paper).
Chill dough rolls in the refrigerator for 1 to 2 hours or until very firm.
After the dough has chilled, preheat oven to 375 degrees F and lightly grease a cookie sheet. Unwrap dough rolls, and if they have become flattened on the bottom from sitting in the fridge, reshape.
Cut dough rolls into 1/4 inch slices.
Place slices about 1 inch apart on prepared cookie sheet.
Bake for 6 to 8 minutes or until edges are just starting to brown. Let the cookies sit on the sheet for just a minute so they can become a little firmer; they need to survive the trip from the sheet to the wire rack. Transfer cookies to wire racks and let cool.
And voila! You end up with 5 or 6 dozen of these beauties!
Instead of chopping my chocolate I grated it (the kids were asleep and that was quieter), but it was so fine that when I blended it into the dough the whole ball of dough turned chocolate brown! So you could barely notice the pretty pinwheel when the cookies were done :( Next time I'll follow the recipe EXACTLY!
ReplyDeleteThey are a big hit though, I used After 8 bars and everyone loved the mint flavour.. :)
So glad you liked them, Mel! As long as they tasted good, they were a success :)
ReplyDelete