Sunday, December 14, 2008

Cookies, the Christmas Currency

The holiday season always brings out the baker in me. I tend to bake things that don't really require measuring, but when I came across this recipe I decided to try it for a cookie exchange I had coming up. Normally I would make Pecan Tassies, a family favorite, this year I decided to mix it up a bit. Although I've already been told that I have to make Tassies this week, cause it just aint Christmas without a big batch of mini pecan pies taunting you each day...

I'm a sucker for orange and chocolate flavored deserts, but this quickly became a runner up in the chocolate combination. Since this called for peppermint I decided to add some coloring to go along with the flavor. Altough red and green or even red and white (if you used white chocolate) would be just as cute.

What I liked best about this recipe was that I could make the dough ahead of time. I mixed up, rolled out, and spiraled up the 'log' on Thursday and baked the cookies on Saturday morning. It was a really nice change of pace from the normal all day cooking-fest that I usually have. I think they are better cooled, so make sure to let them rest before serving.

Chocolate Peppermint Pinwheels
3 c. Flour
3/4 tsp baking powder
1/4 tsp salt
1 c. butter
1 c. sugar
1 egg
1 tbsp milk
1 egg yolk
1 tsp peppermint extract
3-6 drop green food coloring
3 oz unsweetned chocolate
1 tsp vanilla extract
Soften butter in a large bowl. Add sugar and whip till frothy. Add milk and egg. Slowly add in the baking powder, salt, and flour until mixed. Divide the batter into two parts. To one add the yolk, peppermint extract and food coloring. Fold by hand to combine. To the second half add melted chocolate and vanilla extract. Wrap each half and refrigerate for 30 minutes.
Roll out halves into rectangle shaped sheets. Place the green half onto of the white and roll length-wise creating a long log. Wrap and store in the refrigerator for at least 2 hrs or days.
Remove and cut into 1/4 inch slices. Bake in a 375 degree preheated oven for 12 minutes. Let cool and store in air tight container for up to 1 week.

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