Peppermint Pinwheels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Sugar Cookie batter:3 c. all-purpose flour3/4 tsp. baking powder1/4 tsp. salt1 c. light butter, softened1 c. sugar1 egg, beathen1 tbsp. milkpowdered sugar3 oz. unsweetened chocolate, melted1 tsp. vanilla extract1 egg yolk1 tsp. peppermint extract1/2 c. crushed candy canes
Sift together flour, baking powder, and salt; set aside. Cream sugar and butter, then add butter & milk. Gradually add flour until dough pulls away from the sides of the bowl.
Divide dough in half. To one half add chocolate and vanilla; fully incorporate. To other half add egg yolk, peppermint extract, and crushed candy; fully incorporate. Cover both doughs with plastic wrap; chill for about 5 minutes.
Roll out doughs separately (using powdered sugar instead of flour) to approximately 1/4" thickness. place peppermint dough on top of chocolate and press together around edges. Using waxed paper, roll into log. Wrap in wax paper, refrigerate 2 hrs.
Preheat oven to 375 degrees.
Remove dough from refrigerator. Cut into 1/2" slices. Place cookies 1" apart on greased baking sheet, bake for 12-13 minutes, rotating pan halfway through baking. Remove from oven and let sit on baking sheet for 2 minutes. Move to wire rack to cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user ROSIECOTTON19.
Divide dough in half. To one half add chocolate and vanilla; fully incorporate. To other half add egg yolk, peppermint extract, and crushed candy; fully incorporate. Cover both doughs with plastic wrap; chill for about 5 minutes.
Roll out doughs separately (using powdered sugar instead of flour) to approximately 1/4" thickness. place peppermint dough on top of chocolate and press together around edges. Using waxed paper, roll into log. Wrap in wax paper, refrigerate 2 hrs.
Preheat oven to 375 degrees.
Remove dough from refrigerator. Cut into 1/2" slices. Place cookies 1" apart on greased baking sheet, bake for 12-13 minutes, rotating pan halfway through baking. Remove from oven and let sit on baking sheet for 2 minutes. Move to wire rack to cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user ROSIECOTTON19.
Nutritional Info Amount Per Serving
- Calories: 177.0
- Total Fat: 7.5 g
- Cholesterol: 30.7 mg
- Sodium: 120.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
Member Reviews