Tools n’ stuff
- measuring cups
- measuring spoons
- 2 medium mixing bowls
- wooden spoon
- waxed paper
- 2 baking trays
Ingredients
- 2x 16.5 oz tubes of already made sugar cookie dough (33oz total)
- 1 teaspoon peppermint extract
- 1 egg yolk
- 1/2 cup crushed candy canes (6 candy canes, I like to pulse them in a food processor or smash them with a rolling pin in a doubled up ziplock bag)
- 1 teaspoon vanilla extract
- 3 ounces unsweetened chocolate, melted in the microwave using a microwave safe bowl (30seconds-1min)
- Put each 16.5oz dough portion in a bowl
- With your hands, add the chocolate and vanilla to 1 half and squidge till totally mixed
- Add the egg yolk, peppermint extract, and crushed candy to the other dough portion and repeat squidging
- Cover with plastic and chill both of them for about 15 mins so its not too sticky to handle
- Roll out each dough on separate pieces of waxed paper into equal sized rectangles, roughly 1/4 inch thick
- Place peppermint dough on top of chocolate dough (because the chocolate is not as sticky and will also hold its shape when baked)
- Peel the waxed paper off the top peppermint layer and roll dough into a tight log
- Flip log horizontally on the wax paper so that there is more wax paper on the ends (so that when you roll it in the wax paper, you can twist the ends)
- Roll the log tightly in the waxed paper, tightly twist the ends, and refrigerate for at least 3 hours, until firm
Preheat oven to 375 degrees F.
- Remove the logfrom the refrigerator and cut into 1/2-inch slices.
- Place discs 1-inch apart on a parchment/waxed paper lined baking tray
- Bake for 12 to 13 minutes
- Let cool and welcome Christmas to your mouth
GRANDMA DAN 