Make your cookie plate stand out this holiday season with pretty pinwheel cookies that have a hint of mint-chocolate flavor. Basic sugar cookie dough is flavored with melted mint-chocolate baking pieces, then rolled out, rolled up, sliced and baked. Make the dough a day or two ahead of time, then slice and bake when needed.
Makes 24 cookies
1/2 cup (1 stick) butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
2 tablespoons milk
3 ounces mint chocolate baking pieces
In bowl of an electric mixer, or with a hand mixer, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla then beat to combine.
In a separate bowl, stir together flour, salt and baking powder. Alternate adding dry ingredients to the ingredients with milk, mixing until just combined before adding the next batch.
Remove half dough to sheet of plastic wrap, then shape into a disc and set aside. Melt mint chocolate chips in microwave in 15 second increments, stirring after every increment, until smooth, then add to remaining dough and mix until just combined. Remove dough to another sheet of plastic wrap then shape into a disc. Refrigerate discs until firm, about 2 hours.
Roll chilled dough out between sheets of waxed paper about 1/4-inch thick, then peel top layers of waxed paper off and lay dough sheets on top of one another. Roll like a jelly roll, sealing edges, then wrap in plastic wrap and chill for at least 1 hour.
When ready to bake, preheat oven to 375°F, slice dough into 1/4-inch slices, then bake on parchment paper-lined baking sheet for 10-12 minutes. Let sit on baking sheet for 2 minutes before removing to a cooling rack. Store cookies in an airtight container.
baking, chocolate, Christmas, cookie, holiday
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