- 3
- 165 mins
- 178 mins
Ingredients
- Sugar 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
- Chocolate Peppermint Ingredients:
- 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
Preparation
Step 1
Sugar Cookie:
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.
Chocolate Peppermint:
With one half of the divided the dough:
Add chocolate and vanilla and mix together with hands.
With the other half of the divided dough:
Add egg yolk, peppermint extract and crushed candy and mix together with hands.
Wrap individual dough in wax paper and chill for approximately 5 minutes. (Attempt to mold dough into a rectangle before refrigerating.)
Roll out dough to approximately 1/4-inch thickness, separately. Use wax paper or flexible cutting board underneath. DO NOT USE FLOUR DURING THIS PROCESS…..USE POWDERED SUGAR.
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 so that the log is long rather than thick. Wrap in wax paper and refrigerate for 2 hours before cooking OR store in airtight wrapping for up to 1 week.
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. Flip cookies and cook for 1 minute. Remove from oven and let sit on baking sheet for 5 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.