Peppermint Twists





Ingredients:

  • 1 Cup Butter.
  • 1 Cup Sugar.
  • Salt According to taste.
  • 2 Eggs.
  • 1 1/2 tsp. Peppermint Extract.
  • Red or green food coloring.
  • 1/2 Cup Mini Candy Canes, crushed.
  • 4 Cups All-purpose flour(maida).
  • 2 tsp. Baking powder.
  • 2 oz. Bittersweet Chocolate, Melted and Cooled.
  • 1 Egg beaten .

Method of Preparation:

  • In a large bowl, cream butter, sugar and salt add eggs and peppermint extract and mix well.
  • Remove 1 cup of butter mixture and place in a medium bowl; place aside.
  • To remaining mixture, add red or green food coloring (as desired)and 1/4 cup crushed candy canes.
  • Add 2 cups flour and 1 tsp. baking powder; mix well.
  • On a large sheet of waxed paper, press the flour mixture stiff into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
  • Add melted chocolate to reserved butter mixture; mix well.
  • Add 2 cups flour and 1 tsp. baking powder and mix until well blended.
  • On a large sheet of waxed paper, press dough into a large rectangle cover with a second sheet of waxed paper and chill 30 min.
  • Remove the flour mixture stiff rectangles from refrigerator and roll each into larger rectangles.
  • Brush one layer with egg and place other layer on top. Cut long edges.
  • Roll up lengthwise into a tight roll.
  • Wrap in plastic wrap and chill 30 min.
  • Preheat oven to 350ºF. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min.
  • Cool completely.
  • Break up chocolate and melt in a microwave-safe bowl for 30 sec.
  • Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm.
  • Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes.
  • Place on waxed paper until chocolate sets.
  • Store at room temperature in an airtight container.

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