These colorful, whimsical spiral cookiesare half-dipped in melted dark chocolate and then in crushedpeppermint candy canes!
Recipe: Peppermint Twists
1 cup (2 sticks) butter, softened 1 cup granulated sugar 1/2 teaspoon salt 2 large eggs 1 1/2 teaspoon peppermint extract Red or green food coloring 1/2 cup mini candy canes, crushed (about 20) – divided use 4 cups all-purpose flour – divided use 2 teaspoons baking powder – divided use 2 ounces bittersweet chocolate, melted and cooled 1 egg white, beaten 2 ounces bittersweet chocolate (optional)
In a large bowl, cream butter, sugar andsalt. Add eggs and peppermint extract; mix well. Remove 1 cup of butter mixture and place in a medium bowl; setaside. To remaining mixture, add red or green food coloring (untildesired shade) and 1/4 cup crushed candy canes.
Add 2 cups flour and 1 teaspoon bakingpowder; mix well. On a large sheet of waxed paper, press doughinto a large rectangle (about 1/2-inch thick), cover with a secondsheet of waxed paper and chill 30 minutes.
Add melted chocolate to reserved buttermixture; mix well. Add 2 cups flour and 1 teaspoon baking powderand mix until well blended. On a large sheet of waxed paper,press dough into a large rectangle, (about 1/2-inch thick) coverwith a second sheet of waxed paper and chill 30 minutes.
Remove dough rectangles from refrigeratorand roll each into larger (9×16-inch) rectangles. Brush one layerwith egg white and place other layer on top. Trim long edges.Roll up lengthwise into a tight roll, resulting in a 16-inchlong log. Wrap in plastic wrap and chill 30 minutes.
Preheat oven to 350ºF (175ºC).
Slice into 1/2-inch slices, and bake onparchment-lined cookie sheets for 10 to 12 minutes. Cool completely.
Break up chocolate and melt in a shallow,microwave-safe bowl for 30 seconds. Stir and continue to microwavein 10-sec. increments, stirring until smooth, but not warm. Diphalf of each cookie into melted chocolate and sprinkle with crushedcandy canes. Place on waxed paper until chocolate sets.
Store at room temperature in an airtightcontainer for up to one week.
Makes about 4 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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