Peppermint Fudge Pinwheels
- Ready In:
- 48mins
- Ingredients:
- 14
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
-
Dough
- 1 1⁄4 cups unsalted butter, softened
- 1 1⁄2 cups confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups cake flour (all purpose is fine if you don't have cake flour)
- 1⁄4 teaspoon salt
- 1⁄4 cup cocoa
- 1 teaspoon peppermint extract
-
Filling
- 1⁄4 cup shortening
- 1⁄3 cup milk
- 1 cup sugar
- 3 ounces bittersweet chocolate or 3 ounces unsweetened chocolate
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon peppermint extract
directions
- In a large bowl, cream together butter and sugar. Beat in egg and vanilla. Mix in flour and salt.
- Remove half the dough, wrap in plastic or wax paper. Place in refrigerator to chill.
- Mix cocoa and peppermint extract into the remaining dough. Wrap in plastic or wax paper. Place in refrigerator to chill with vanilla dough for 1 hour.
- On a lightly floured piece of wax paper, roll vanilla dough into a 13×9 inch rectangle about 3/16 inch thick. Carefully lift the wax paper and put it on a cookie sheet. Chill in the freezer or fridge for a few minutes.
- Meanwhile, on a lightly floured piece of wax paper roll out the chocolate dough into a 13×8 inch rectangle about 3/16 inch thick. Chill for a couple minutes if necessary.
- Place vanilla dough on the counter, carefully flip over the chocolate dough and lay it flat on top of the vanilla dough, leaving about 1/4 inch gap on the right side. Peel the wax paper off the chocolate dough. Trim edges so that they are smooth and even on all sides.
- Starting from the right side, carefully roll up the dough. If it starts to crack, unroll and let warm up for a minute, then continue rolling up tightly into a long roll/log. Wrap in plastic or wax paper and refrigerate for 8 hours.
- Preheat oven to 400 degrees (F). Cut roll into slices about 1/8 inch thick and place each slice on a parchment/silpat lined cookie sheet about 1 inch apart.
- Bake for 6-8 minutes or until they start to brown around the edges. Immediately remove from pan and place on cooling rack.
- While the cookies are cooling, make the filling: Melt shortening and chocolate in a small pan over medium-low heat. Add in milk, sugar and salt. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in a bowl of ice water and beat until frosting is thick. Stir in peppermint extract.
- Spread frosting on the inside of a cookie and press another cookie on top to make a sandwich.
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