Ingredients:
Basic dough
3 cups of all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon of salt
1 cup unsalted butter, softened
1 cup of sugar
1 egg, beaten
1 spoonful of milk
Powdered sugar, to spread the dough
Chocolate
3 ounces of chocolate without sugar, melted
1 teaspoon vanilla extract
Peppermint
1 egg yolk
1 teaspoon mint extract
1/2 cup of crushed candy canes or 1/2 cup of mint candy
Red coloring for food (optional)
Direction:
Sift flour, baking powder and salt. Set aside.
Place the butter and sugar in a large bowl of electric mixer and beat until light and fluffy. Add the egg and milk and beat to combine. Place the blender at low speed, gradually add flour and whisk until the mixture separates from the edge of the bowl. The dough will be very stiff and crumbly at this point, more or less like a shortbread. Do not worry, you are adding liquid in the following steps.
Divide the dough in half and add the chocolate and vanilla in half and add it with your hands. Add the egg yolk, the mint extract and the crushed caramel to the other half of the dough and add it with your hands. (If you wish, you can add one or two drops of red dye so that the dough is a pink peppermint). Cover both with plastic and allow to cool for approximately 5-10 minutes.
Extend the masses separately to a thickness of approximately 1/4 inch. Place the mint dough over the chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll the dough into the trunk. Wrap in waxed paper and refrigerate for 2 hours or more.
Preheat the oven to 375 degrees.
Remove the dough from the refrigerator and cut into 1/4 inch slices. Place the cookies one inch away on a greased baking sheet, parchment or silicone baking sheet and bake for 12 to 13 minutes, turning the pan halfway through the cooking time. Remove from the oven and let stand on the baking sheet for 2 minutes, then move it to a rack to cool completely.
Store in an airtight container for up to 1 week.
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