Cookie recipe: Chocolate Mint Wraparounds

Cookie recipe: Chocolate Mint Wraparounds Author: Canadian Living Credits: Cookie recipe: Chocolate Mint Wraparounds

Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 2 oz bittersweet chocolate chopped
  • 2/3 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons imitation chocolate sprinkles
  • green paste food colouring
  • 1 egg whites beaten

Method

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).

Between waxed paper, roll out half of the chocolate dough to 12- x 4-inch (30 x 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 3 weeks.)

Cut roll into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Sodium 46 mg
  • Protein 1 g
  • Calories 54.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Cookie recipe: Chocolate Mint Wraparounds

Login