These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
- Portion size 60 servings
- Credits : Canadian Living: Holiday Baking 2014
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 1/4 peppermint extract
- 1/2 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- food colouring
- 1/3 cup mini chocolate chips
- 30 g semisweet chocolate melted and slightly cooled
In large bowl, beat butter with sugar until fluffy; beat in peppermint extract and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.
Divide dough in half. Using food colouring, tint half of the dough green; knead in chocolate chips. Divide green dough in half; roll each into 10-inch (25 cm) log. Wrap in plastic wrap, twisting ends to seal; refrigerate.
Knead melted chocolate into remaining dough just until combined. Between 2 sheets of parchment paper, roll out dough to 10- x 8-inch (25 x 20 cm) rectangle; remove top sheet. Trim edges of dough to make even rectangle. Halve lengthwise to form 2 rectangles; refrigerate for 15 minutes. Arrange 1 rectangle on parchment paper with 1 long edge facing you; place 1 log of the green dough over top of rectangle, about 2 inches (5 cm) from edge closest to you. Using parchment paper, lift and roll chocolate dough from edge closest to you over green dough to meet opposite long edge; gently pinch seam to seal. Remove parchment paper.
Wrap in plastic wrap, twisting ends to seal. Repeat with remaining dough. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts per cookie: about
- Sodium 10 mg
- Sugars 4 g
- Protein 1 g
- Calories 62.0
- Total fat 3 g
- Potassium 10 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 3.0
- Vitamin A 3.0