I know it’s been awhile, but with going home for Thanksgiving and studying for finals I just haven’t had much time to cook lately. Fortunately I threw a holiday party last night, and so got the opportunity to make some new Christmas cookies, which will appear over the next week or so. This first recipe comes from Alton Brown, and I have to say I thought they were disappointing. While these cookies make a great presentation, I thought the flavor was lacking. The peppermint came through ok, but the chocolate didn’t. In addition I thought the whole cookie wasn’t quite sweet enough, and tasted of flour. Maybe it was just me, but I don’t think these are worth the trouble of making again.
Alton Brown’s Chocolate Peppermint Pinwheels
Makes 363 cups AP flour
1. Sift together the flour, salt and baking powder, and set aside. In the bowl of a standing mixer cream together the butter and the sugar until pale and fluffy.
2. Add the egg and the milk and beat to combine. Scrape down the sides of the bowl, turn down the mixer speed to low, and add the flour. Beat until the dough pulls away from the sides.
3. Divide the dough in half. Use your hands to mix the chocolate and the vanilla into half the dough. Mix the egg yolk, peppermint extract, and crushed candy into the other half of the dough.
4. Sprinkle powdered sugar onto wax paper and roll out the chocolate dough into a rectangle, until it is about a ¼ inch thick. I used a cookie sheet as a guide for size. Repeat with the peppermint dough (I used the cookie sheet to make sure that the two doughs were the same size).
5. Lay the peppermint dough over the chocolate dough, making the edges flush. Push the edges together. Using the wax paper to help, roll the dough into a log. Wrap the log in plastic wrap and refrigerate for two hours or up to a day.
6. When ready to bake, preheat the oven to 375 degrees. Use a knife to cut the log into ½ inch slices, rotating ¼ turn after each cut to make sure the log stays round. Place the cookies on a parchment or silpat with one inch between each cookie.
7. Bake for 12 -13 minutes, rotating the sheets half way through. Let cool on the pan for a minute, then transfer to a wire rack to cool.