Chocolate Mint Wraparounds
Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 54 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 46 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 2% |
| folate | 4% |
-
2 oz (60 g) bittersweet chocolate, chopped
2/3 cup (150 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1/2 tsp (2 mL) peppermint extract or vanilla
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) each baking soda and salt
2 tbsp (25 mL) imitation chocolate sprinkles
Green paste food colouring
1 egg white, beaten
Preparation:
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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: December 2006
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