A double dose of peppermint is always a good thing! These delights are like an over-sized after dinner mint all wrapped up in a cookie!
Step 1: Peppermint Dough
Peppermint Cookie Dough
6 T. butter
1/4 c. brown sugar
1/2 c. sugar
1 t. peppermint flavoring or extract
1 1/2 c. flour
1/2 t. baking powder
In the bowl of a stand mixer fitted with paddle attachment cream butter and sugars.
Add egg and peppermint and mix well.
Sift in flour and baking soda and combine.
Divide dough into two equal halves.
Add red food coloring to one half of dough and knead until it is red.
Step 2: Roll Dough
On a lightly floured work surface roll out one of the dough halves to about 1/4 inch thick.
On another lightly floured work surface roll out the other half of dough. Gently roll the dough onto the rolling pin to pick it up and roll it off onto the top of the first dough half.
Cut one edge so it is straight and gently start rolling the dough (starting with the straight edge) into a log shape. Once it is rolled up pinch the seam together.
Roll the dough log in waxed paper, twist the ends like a tootsie roll and freeze for 30 minutes or until the dough is firm.
**When rolling the dough remember that the dough log will need to be slightly larger than the peppermint patty so you can sandwich it appropriately.
Step 3: Cut, Shape and Bake
Preheat oven to 350 degrees F.
Take dough out of the freezer. Remove the waxed paper and place on a cutting board. Cut 1/4 inch slices using a sharp knife. You should get at least 24 slices.
Unwrap peppermint patties and sandwich one between two slices of dough.
Gently press the edges to meet each other to make sure no peppermint patty is showing.
Place on a parchment lined baking sheet and bake approximately 10 minutes.
Let cookies cool completely on a wire rack. EAT!