Chocolate and Peppermint Swirl Cookies

December 13, 2012
By


This is my grandmother’s, a cake baker and rose breeder by trade, sugar cookie recipe, modified! Hilda was an awesome baker and was the best grandma this girl could have asked for. I find myself channeling her this time of year when I am elbow deep in butter, sugar and flour and feel her love and spirit with me. This is a tradition in our home. In honor of my grandma, Hilda, and many other fantastic grandma’s out there who bake up a storm this time of year, happy holidays!

Peppermint Sugar Cookie Dough:

2 sticks butter, softened
1 cup sugar
2 eggs
1 egg yolk
1 teaspoon peppermint extract
3 cups flour
½ teaspoon baking soda
2 teaspoons cream of tartar
2 cups peppermint stick pieces

In a mixing bowl combine butter and sugar on medium speed until light and fluffy. Add eggs and egg yolk one at a time combining each one thoroughly. Add peppermint extract.
In another bowl, whisk together flour, baking soda and cream of tartar. Add dry ingredients into the wet and combine until it just starts to come together, then add peppermint candy pieces. Knead the dough to work in the candy. Form into disc, wrap well with plastic wrap and stick it in the frig.

Chocolate Sugar Cookie Dough:

2 sticks butter, softened
1 cup sugar
2 eggs
1 egg yolk
6 oz melted and cooled chocolate (the darka the betta)
1 teaspoon vanilla extract
3 cups flour
½ teaspoon baking soda
2 teaspoons cream of tartar

In a mixing bowl combine butter and sugar on medium speed until light and fluffy. Add eggs and egg yolk one at a time combining each one thoroughly. Add melted, cooled chocolate and vanilla extract and mix well.
In another bowl, whisk together flour, baking soda and cream of tartar. Add dry ingredients into wet and combine until it just starts to come together. Remove from bowl and knead by hand until uniform. Shape into a disc and wrap well in plastic wrap. Stick it in the frig for about 30 minutes.

Pull the doughs and let them come up to room temp, so they are just easy enough to roll out, working with half of each dough at a time. Once each is rolled out, keeping them the same shape as much as possible, stack them together. Working carefully, start to roll the dough up creating a nice swirly, cookie log of love. Repeat with the other two halves. Once you have your logs formed you can slice them up, about a ¼ inch thick and bake in a 400 degree oven for approximately 8-10 minutes. Remove them from the cookie sheets onto cooling racks. Makes about 5 dozen beautifully swirly and deliciously decadent cookies. And the logs freeze well so you can have fresh-baked, homemade love whenever for whoever!

Cheers!

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eatyourrainbowmama

eatyourrainbowmama

Kim Huchel is a chef, nutritionist and certified lactation counselor and is the owner of Nutrition Made Simple. She has two daughters, an assortment of four-legged furries and a passion for whole foods and eating healthy. Her best job to date is being Mama...well, most of the time anyway. One of her mantras at home, other than "be the adult" is "eat your rainbow" and she is thrilled to have SJP as a forum to help parents and kids eat their rainbows too!

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