Chocolate Peppermint Pinwheels
Yields: 3 dozen cookies
- 1 batch Alton Brown's Sugar cookies
- 1 egg yolk
- 1 tsp peppermint extract
- 1 tsp vanilla
- ½ cup crushed candy canes or peppermint candies
- 3 oz semi-sweet chocolate, melted
Divide the dough in half and add chocolate and vanilla to ½. Add egg yolk, peppermint extract, and crushed candy to other half of dough. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 12 inches wide and ¼-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, tightly roll dough into log lengthwise. Wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Remove dough from the refrigerator and cut into ½-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week or wrap tightly and freeze.