This recipe uses two doughs, made separately, then layered, rolled, and baked. You can make as directed, or use spearmint/mint extract and use green food coloring; or both. Very good, and pretty. Makes about 4 dozen cookies.
Dough #1:
1 1/4 cups flour
1 tsp baking powder
1/2 tsp peppermint extract (or spearmint)
few drops red food coloring (or green)
1/2 cup butter, at room temperature
3/4 cup sugar
1 egg
Dough #2:
12 oz semi-sweet chocolate chips
1/4 cup butter, cut into chunks
2 eggs, at room temperature
3/4 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
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Dough #1:
Combine dry ingredients and set aside. Beat together butter, sugar, egg, and peppermint and red coloring until fluffy and creamy -- about 3 minutes. Turn the mixer speed to low and gradually add the flour mixture, beating just until blended -- do not over mix.
Dough #2:
Put chocolate chips and butter in a medium metal bowl and set over a pan filled with 1 inch of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt.
Cover each bowl of dough and refrigerate for at least an hour.
Remove doughs from the refrigerator and roll into two 16- by 8- inch rectangles on a lightly floured surface. Trim the edges of the doughs so you have perfectly symmetrical rectangles. Layer the two doughs together and carefully roll into a cylinder.
To make handling easier, cut cylinder in half, then wrap in plastic wrap and chill in the refrigerator for at least 2 hours and up to 3 days (you can also freeze the dough at this point and bake it at a later date).
To bake:
Preheat oven to 375° F. Lightly grease baking sheets. Use a long sharp knife to cut each cylinder into 1/2 inch slices. Arrange the slices on a baking sheet, a couple of inches apart and bake until lightly browned -- about 10-12 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Dough #1:
1 1/4 cups flour
1 tsp baking powder
1/2 tsp peppermint extract (or spearmint)
few drops red food coloring (or green)
1/2 cup butter, at room temperature
3/4 cup sugar
1 egg
Dough #2:
12 oz semi-sweet chocolate chips
1/4 cup butter, cut into chunks
2 eggs, at room temperature
3/4 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
---
Dough #1:
Combine dry ingredients and set aside. Beat together butter, sugar, egg, and peppermint and red coloring until fluffy and creamy -- about 3 minutes. Turn the mixer speed to low and gradually add the flour mixture, beating just until blended -- do not over mix.
Dough #2:
Put chocolate chips and butter in a medium metal bowl and set over a pan filled with 1 inch of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt.
Cover each bowl of dough and refrigerate for at least an hour.
Remove doughs from the refrigerator and roll into two 16- by 8- inch rectangles on a lightly floured surface. Trim the edges of the doughs so you have perfectly symmetrical rectangles. Layer the two doughs together and carefully roll into a cylinder.
To make handling easier, cut cylinder in half, then wrap in plastic wrap and chill in the refrigerator for at least 2 hours and up to 3 days (you can also freeze the dough at this point and bake it at a later date).
To bake:
Preheat oven to 375° F. Lightly grease baking sheets. Use a long sharp knife to cut each cylinder into 1/2 inch slices. Arrange the slices on a baking sheet, a couple of inches apart and bake until lightly browned -- about 10-12 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.