Chocolate Peppermint Pinwheel Cookies
Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes.
Roll out doughs separately to approximately 1/4-inch thickness.
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. Wrap in wax paper and
refrigerate for 2 hours.
Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
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