Ingredients

270g (2 cups + 2 Tablespoons) all purpose flour 45 g (6 Tablespoons) cocoa powder ½ teaspoon baking powder ¼ teaspoon kosher salt 140 g (10 Tablespoons) butter, room temperature 150g (¾ cup) sugar 1 egg 30 g (2 Tablespoons) milk 270g (2 cups + 2 Tablespoons) all-purpose flour ¼ teaspoon salt 226g (½ cup) butter, room temperature 100 g (½ cup) sugar 1 egg yolk 1 ½ teaspoons peppermint extract 10 drops red food coloring

Instructions

Whisk together the flour, cocoa, baking powder and salt. Set aside In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Add the egg and beat to combine. Add the flour on low speed alternately with a little milk, beginning and ending with flour just until the dough comes together. Divide into two equal portions, flatten slightly, wrap in plastic wrap and chill while you make the peppermint dough. At this point the dough can be refrigerated for up to 4 days or frozen for 2 months. Whisk together the flour and salt. Set aside. Cream butter and sugar until light and fluffy. Add the egg yolk and beat to combine. Add the peppermint extract and food coloring. Reduce mixer speed to low and begin adding the flour one large spoonful at a time. Add the next scoop when the first is almost incorporated. Mix only until combined. Divide into two equal portions, flatten slightly, wrap in plastic wrap and chill while you roll out the chocolate dough. At this point the dough can be refrigerated for up to 4 days or frozen for 2 months. Roll out each portion of the chocolate dough into a rectangle on a lightly floured surface until it is 1/8th inch thick. Transfer to a parchment lined baking sheet and chill 1 hour or overnight. Roll out each portion of the peppermint dough into a rectangle on a lightly floured surface until it is 1/8th inch thick. Transfer to a parchment lined baking sheet and chill 1 hour or overnight. To make a swirl: Trim the dough into two rectangles of similar size. Save the scraps. Temper the dough for about 10 minutes at room temperature or until it is flexible. Orient the chocolate dough so the long side is closest to you and the edge of the counter. Place the peppermint on top of the chocolate (the bottom/outside dough should still be on the parchment) but leave about 1/8th inch overhang of the chocolate. In other words you should see 1/8th inch of the chocolate dough peeking out from under the peppermint. Begin to roll the chocolate over the peppermint – rolling away from you. Once you start the roll, use the parchment to guide the dough. This will limit the cracks in the exterior. Once you roll all the way up, close the roll and refrigerate. Repeat with the remaining two rectangles. Refrigerate overnight. To make a Marble: Combine all the scraps from the swirls and roll into a log in parchment. Refrigerate overnight. Preheat oven to 350°F. Slice the logs into ¼ inch slices and place 1 inch apart on parchment lined baking sheets. Bake in preheated oven 5-7 minutes or until the edges begin to brown and the centers are matte.

Notes:

http://americanheritagecooking.com/2016/12/chocolate-peppermint-sugar-cookies/

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