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Peppermint Twists recipe

Peppermint Twists.

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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