Rachel McKinley of Purdy’s shares a recipe for peppermint bark pinwheel cookies
Ingredients
3 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cup unsalted butter
1 1/4 cup sugar
1 egg, large
1 1/2 tsp vanilla extract
1/8 cup water (at room temperature)
3 pieces peppermint bark, finely chopped
Method
– In a bowl, sift together flour, salt and baking soda.
– In a separate bowl, cream the butter on medium-low speed until smooth (about 2 minutes). Gradually add sugar and mix for another 2 minutes.
– Add egg and vanilla extract to the creamed butter, mix well until combined.
– Add water, then reduce mixer speed to low and add half of the dry ingredients to the wet ingredients. Add other half of the dry ingredients. Mix just until combined.
– Divide the dough into two equal parts. Shape each into a 5×5 inch square and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
– Place one piece of the dough on waxed paper, then cover with another sheet of wax paper before rolling out the dough into an 8×10 inch rectangle.
– Remove the top sheet of wax paper. Generously sprinkle dough with finely chopped peppermint bark.
– Starting with the edge closest to you, tightly roll the dough. Continue rolling into a log shape, then transfer back to plastic wrap.
– Roll tightly, twisting the ends of the plastic wrap firmly to seal.
– Repeat with other half of the dough. Refrigerate logs for 3 hours.
– Preheat oven at 350F.
– Using a sharp, thin-bladed knife, slice the dough into 1/4 inch rounds.
– Place rounds on baking sheet lined with parchment paper, about 1 inch apart.
– Bake for 10-12 minutes until golden.
– Remove from oven and let rest for 2 minutes, then cool on wire rack.
– Store for up to 2 weeks in airtight container.
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