Peppermint Twists

These colorful, whimsical spiral cookies are half-dipped in melted dark chocolate and then in crushed peppermint candy canes.

Recipe Ingredients:

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)

Cooking Directions:

1. 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.
2. 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.
3. 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.
4. Remove dough rectangles from refrigerator and roll each into larger (9x16-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.
5. Preheat oven to 350ºF (175ºC).
6. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 minutes. Cool completely.
7. 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.
8. Store at room temperature in an airtight container for up to one week.

Makes about 4 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.