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Chocolate Peppermint Pinwheel Cookies (Alton Brown) Recipe

Chocolate Peppermint Pinwheel Cookies (Alton Brown) Recipe

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Chocolate Peppermint Pinwheel Cookies (Alton Brown)

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Ingredients:

Serving

1 batch sugar cookies, recipe follows
3 oz unsweetened chocolate, melted
1 tsp vanilla extract
1 egg yolk
1 tsp peppermint extract
1/2 cup crushed candy canes or peppermint candies
3 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
powdered sugar , for rolling out dough

Directions:

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. 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.
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, 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.
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, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1491.24 Kcal (6244 kJ)
Calories from fat	711.73 Kcal
		% Daily Value*
Total Fat	79.08g	122%
Cholesterol	271.91mg	91%
Sodium	268.85mg	11%
Potassium	662.05mg	14%
Total Carbs	185.17g	62%
Sugars	64.48g	258%
Dietary Fiber	8.88g	36%
Protein	20.63g	41%
Vitamin A	0.8mg	25%
Iron	3.1mg	17%
Calcium	130.9mg	13%

Amount Per 100 g
Calories	430.94 Kcal (1804 kJ)
Calories from fat	205.68 Kcal
		% Daily Value*
Total Fat	22.85g	122%
Cholesterol	78.58mg	91%
Sodium	77.69mg	11%
Potassium	191.32mg	14%
Total Carbs	53.51g	62%
Sugars	18.63g	258%
Dietary Fiber	2.57g	36%
Protein	5.96g	41%
Vitamin A	0.2mg	25%
Iron	0.9mg	17%
Calcium	37.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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