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Peppermint Twists

Peppermint Twists

"Peppermint candy is a stylish way to celebrate the holidays. The sweetness of the candy is balanced by the buttery richness of bittersweet chocolate."
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Ingredients

57 m servings 92 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
  2. Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 teaspoon baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
  3. Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 teaspoon baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
  4. Remove dough rectangles from refrigerator and roll each into larger (9x16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 min. Preheat oven to 350 degrees F. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 minutes. Cool completely.
  5. Break up chocolate and melt in a shallow, microwave-safe bowl for 30 seconds. Stir and continue to microwave in 10-seconds. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
  6. Store at room temperature in an airtight container for up to one week.

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Reviews

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These are time consuming, but so much fun to make, and they turn out beautiful! This will be added to my list of Christmas Cookie recipes for good!

I love these they are the best peppermint candy's I have ever had

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