Sunday, December 2, 2007

Chocolate Peppermint Pinwheels

So, the cookies. I made these cookies from Alton Brown's recipe with a couple of alterations. I think they turned out quite pretty, even though peppermint cookies aren't really my thing. S seemed to really like them. I gave her one, and she wolfed it right down and asked for another. Since the recipe only makes about 30 cookies, I had to save what was left for the party, so I told her "no". Much wailing and gnashing of teeth ensued. She found a stool and drug it to the counter while I was busy and managed to sneak another cookie. Apparently they met with her seal of approval.

We were at the church party when Jon approached me. I was at the dessert table, trying to decide if I wanted a second brownie or not. He warned me that the swirlie cookies tasted "funny, like mint or something". I played it cool, and said it looked like there was bits of candy cane in it, so they were probably SUPPOSED to taste like mint. He shook his head in disgust and said, "mint has no business in dessert."

I was so tempted to tell him that I had made those atrocities, but I decided to not embarrass him. It would've been fun.

So, if you feel that peppermint has no business in cookies, don't eat these. If you feel otherwise, like most people, they're quite pretty, and yummy.
Chocolate Peppermint Pinwheels (with my alterations)

3 cups all-purpose flour
3/4 teaspoon baking powder
1 cup margerine, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour and baking powder. 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.

3 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 1/4 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies (7 regular candy canes = 1/2 c. of crushed candy) (note to self: if crushing candies in a plastic baggie by hand, don't do so on a soft wooden table, it'll put little tiny dings in it)

Divide the dough in half and add chocolate and vanilla to one half and incorporate with hands (I suggest using rubber gloves for sanitary reasons). 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 15 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 waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. I suggest doing this by getting a piece of floss or thread. Slide the string under the roll, bring the ends up to the top, cross and pull. This will cut the cookies without mashing them or mixing the colors.

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.

1 comment:

Christine said...

I like mint in my dessert - especially when chocolate is present. I'm of the "fruit has no business in desserts" camp. Who wants apple pie when you can have a brownie?