Friday, December 17, 2010

Candy. INSIDE. A Cookie.

Becca, here.

Catching up on the 12 days of cookies that have turned into the 20 days. Oh well, just spreading the cookie love a little longer, right?

So here we have Day #10.  Alton Brown's Peppermint Pinwheels.  Mine didn't turn out very pinwheel-ish. But they were still edible so all was not lost.

Some adjustments I made:
1. I bought sugar cookie dough.  I had every intention of making them during finals but that didn't happen. Still, it was easier to have pre-made dough this time around.
2. I made the dough and didn't use it for 2 days.  Woops.  When I melted the chocolate and added it to the dough, I didn't realize that it would harden the dough when it was in the fridge.  So I had to wait until I would be around long enough to let it thaw out and then make.
3. I don't have a rolling pin (still...come on Christmas!) and couldn't find a hammer.  So my candy cane pieces were quite large.  If you like candy canes then you'll love these! I did.

Chocolate Peppermint Pinwheels

Gather up:
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk (I didn't use this...or the vanilla, since I bought my own dough)
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Here's what you do:

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 waxed paper and refrigerate for 2 hours.

(When I made mine, they were really difficult to make 'pinwheels' so they turned into something swirled like)

Preheat oven to 375 degrees F.

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:

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

I hope you're beginning to like cookies!

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