Christmas Recipes
Peppermint Twists
Yield: 5 dozen
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 teaspoons peppermint extract
- Red or green food coloring
- 1/2 cup (about 20) mini candy canes, crushed, divided
- 4 cups all-purpose flour, divided
- 2 teaspoons baking powder, divided
- 2 ounces bittersweet chocolate, melted and cooled
- 1 egg white, beaten
- 2 ounces bittersweet chocolate (optional)
Instructions
- In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
- Remove 1 cup of butter mixture and place in a medium bowl; set aside.
- To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes.
- Add 2 cups flour and 1 teaspoon baking powder; mix well.
- On a large sheet of waxed paper, press dough into a large rectangle (about 1/2 inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
- Add melted chocolate to reserved butter mixture; mix well.
- Add 2 cups flour and 1 teaspoon baking powder and mix until well blended.
- On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2 inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
- Remove dough rectangles from refrigerator and roll each into larger (9 x 16 inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16 inch long log. Wrap in plastic wrap and chill 30 minutes.
- Heat oven to 350 degrees F.
- Slice into 1/2 inch slices, and bake on parchment-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 microwave in 10-sec. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
- Store at room temperature in an airtight container for up to one week.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin