Friday, December 10, 2010

Christmas Treats Day 10: Mint chocolate Pinwheel Cookies

I love the look of these cookies.  They offer a nice pop of color compared to the typically plain colors of cookie doughs.  I was watching an episode of Good Eats the other night and they had a similar recipe.  In their version, they had a chocolate sugar cookie dough (with vanilla extract) and a regular sugar cookie dough with peppermint extract and crushed candy canes.  The recipe below could easily be adapted to remind you even more of Christmas.

2/3 cup sugar
½ cup butter/margarine, softened
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1/3 cup mint chocolate chips, melted and slightly cooled

In large mixing bowl, combine sugar, butter, egg, milk, and vanilla.  Beat at medium speed with an electric mixer until light and fluffy.  Add flour, baking powder, and salt.  Beat at low speed until soft dough forms.  Divide dough in half.  In large bowl, combine half the dough and melted chips.  Beat at low speed until well blended.  On lightly floured wax paper, roll chocolate dough into 1/8” thick rectangle.  Do the same with white dough onto another piece.  Turn white rectangle carefully onto chocolate rectangle, matching edges.  Discard top sheet of wax paper.  Roll dough, jelly roll style, starting with long end.  (Pull off paper as you go.)  Pinch edge to seal.  Wrap in plastic wrap or wax paper.  Chill 2-3 hours or until firm.  Heat oven to 350.  Cut roll into ¼” slices.  Place slices 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes or until set.  Cool completely before storing.

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