Wednesday, December 11, 2013

4th Day of Christmas Cookies: Trish's Chocolate Peppermint Pinwheel Cookies

Welcome to the 4th Day of the 12 Days of Christmas Cookies!

Today, a very dear friend of mine, Trish Niemitz, 
is sharing a festive cookie recipe, you simply NEED to try! 

In case you don't know, Trish is an excellent cook! 
She is even a member of a local gourmet cook club! 
Dinner at the Niemitz house is always a huge privilege!  

Trish has also had a big impact on my life. 
Throughout college she was a spiritual mentor for me. 
I am so grateful for the time she has invested in me. 
Thank you Trish, for your friendship, and thank you for sharing this recipe!


Chocolate Peppermint Pinwheel Cookies

Shopping List:

1 batch Sugar Cookies, recipes follows

3 oz unsweetened chocolate, melted

1 tsp vanilla extract

1 egg yolk

1 tsp peppermint extract

1/2 C crushed candy canes or peppermint candies
1. Divide the dough in half (see recipe below) and add chocolate and vanilla to 1/2 and incorporate with hands

2. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. 

3. Cover both with plastic and chill for approx. 5 min.
4. Roll out doughs separately to approx. 1/4-inch thickness.
5. Place peppermint dough on top of chocolate and press together around edges.

6. Using waxed paper or flexible cutting board underneath, roll dough into log.

7. Wrap in wax paper and refrigerate for 2 hours.
8. Preheat oven to 375 deg.
9. Remove dough from the fridge and cut into 1/2-inch slices.  

10. Place cookies 1 inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12-13 min., rotating the pan halfway through cooking time.  
11. Remove from oven and let sit on baking sheet for 2 min., then move to wire rack to cool completely.  Store in airtight container for up to a week.

Sugar cookie

3 C all purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 C unsalted butter, softened

1 C sugar

1 egg, beaten

1 Tbsp milk

Powdered sugar, for rolling out dough

1. 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.  
2. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.  
3. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 

XOXO Trish


I can't believe how much fun this has been! 
I hope you're enjoying it as much as I am! 
I'll see ya tomorrow for the 5th day of Christmas Cookies: 
They are maybe the most beautiful cookies I have seen. 

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