Today I made Chocolate Peppermint Swirl Cookies!
This recipe is from Food Network. But I omitted the peppermint candies, added 1/2C sugar to the chocolate dough, and did not roll the dough in powdered sugar.
3C flour, 3/4t baking powder, 1/4t salt, 1C unsalted butter, 1C sugar, 1 egg, beaten, 1T milk, 3oz unsweetened chocolate, melted, 1t vanilla, 1 egg yolk, 1t peppermint extract, 1C sugar, divided
Cream butter with 1C sugar.
Add beaten egg.
Stir in milk. Blend well. Sift together dry ingredients. Add to wet ingredients.
Form a dough.
Divide dough in half, wrap each in plastic, and chill at least two hours. Melt chocolate.
Work chocolate, 1/2C sugar and vanilla into one half of the dough.
Work yolk, 1/2C sugar and peppermint extract into other half of dough. Chill each dough 5 minutes. Roll out chocolate dough until 1/4″ thick. Roll out other dough until 1/4″ thick. Place on top of chocolate dough.
Roll up the doughs into a log. Chill at least two more hours. Preheat oven to 375F.
Slice into 1/2″ thick rounds and place on greased cookie sheets or food-grade silicone-reinforced glass-weave mat. Bake 12-15 minutes or until cookies are lightly browned on the bottom. Cool on sheets five minutes, then remove to racks to cool.