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Chocolate Peppermint Pinwheel Cookies
makes about 3-4 dozen cookies
3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1 egg, beaten
1 tbsp milk
Powdered sugar for rolling out the dough
In a small bowl, sift together flour, baking powder and salt; set aside. In a bowl of an electric mixer, place butter and sugar and beat until light in color, about 2 minutes. 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 dough in half, wrap in plastic wrap and refrigerate for 2 hours.
3 oz. unsweetened chocolate, melted
1 tsp vanilla extract
1 egg yolk
1 tsp peppermint extract
1/2 cup peppermint candy - crushed candy canes, peppermint baking chips, etc
Let two halves of dough sit out for 5 minutes. Take one dough and add chocolate and vanilla and incorporate with hands. Wrap back up in plastic wrap. With the other half of dough add egg yolk, peppermint extract and peppermint candy and incorporate with hands. Wrap back up in plastic wrap and set both doughs back in the fridge for 5 minutes.
Dust counter top with powdered sugar and roll out each half of dough to 1/4" thick. Place peppermint dough on top of chocolate dough and press edges together. Roll the dough into a log and wrap tightly in plastic wrap. Place in fridge for 2 hours (or freeze for up to 1 month).
Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mats. Let dough sit out for a couple minutes. Slice dough into 1/2" slices. Place cookies 1" apart on prepared cookie sheets and bake, 12-13 minutes, rotating sheets halfway through. Remove from oven and let sit on baking sheet for 2 minutes, then move to wire racks to cool completely.