- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons peppermint extract
- Red or green food coloring
cup mini candy canes, crushed (about 20), divided
- 4 cups all-purpose flour,
- 2 teaspoons baking powder, divided
- 2 ounces bittersweet chocolate,
melted and cooled
- 1 egg white, beaten
- 2 ounces bittersweet chocolate (optional)
- In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract;
- Remove 1 cup of butter mixture and place in a medium bowl; set aside.
- To remaining mixture, add red or green food coloring (until desired shade) and
1/4 cup crushed candy canes.
- Add 2 cups flour and 1 teaspoon baking powder; mix well.
- On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch
thick), cover with a second sheet of waxed paper and chill 30 minutes.
- Add melted chocolate to reserved butter mixture; mix well.
- Add 2 cups flour and 1 teaspoon baking powder and mix until well blended.
- On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch
thick) cover with a second sheet of waxed paper and chill 30 minutes.
- Remove dough rectangles from refrigerator and roll each into larger (9 x 16-inch)
rectangles. Brush one layer with egg white and place other layer on top. Trim long
edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap
in plastic wrap and chill 30 minutes.
- Preheat oven to 350 degrees F.
- Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10
to 12 minutes.
- Cool completely.
- Break up chocolate and melt in a shallow, microwave-safe bowl for 30 seconds.
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 for up to one week.
Yield: 5 dozen
Reprinted with permission from
the Wisconsin Milk Marketing Board.