Until this year, I don’t recall ever attempting a swirl cookie. They’re not a simple cut-out or drop, so the intimidation factor was high. This recipe from Alton Brown, however, was too delicious sounding to prevent me from giving it a try, and frankly, it was a bit of a challenge to get the dough close to just right, but the finished cookie lived up to its hype. Will I make these again? You bet.

Chocolate Peppermint Pinwheel Cookies

Recipe from Alton Brown, Food Network TV

Sugar Cookie Base Ingredients

• 3 c all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 c unsalted butter, softened
• 1 c sugar
• 1 egg, beaten
• 1 TBSP milk
• Powdered sugar, for rolling out dough (using confectionary sugar for rolling was a first for me, great idea)

Sugar Cookie Base Method

1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
3. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
4. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Pinwheel Cookie Ingredients

• 1 batch Sugar Cookies
• 3 ounces unsweetened chocolate, melted
• 1 tsp vanilla extract
• 1 egg yolk
• 1 tsp peppermint extract
• 1/2 c crushed candy canes or peppermint candies

Pinwheel Cookie Method

1. Divide the dough in half.
2. Add chocolate and vanilla to 1 half and incorporate with hands.
3. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
4. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness.
5. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours. (yes, 2 hours, do not skip this)
6. Preheat oven to 375 degrees F.
7. Remove dough from the refrigerator and cut into 1/2-inch slices.
8. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat (I used parchment) and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
9. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.