Back to the Cutting Board
Peppermint Fudge Pinwheels
adapted from Betty Crocker’s Cookbook
Cookies | Servings: 4 dozen
Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 min
- 1 1/4 cups unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 egg
- 1 tsp. vanilla
- 3 cups cake flour (all purpose is fine if you don’t have cake flour)
- 1/4 tsp. salt
- 1/4 cup cocoa
- 1 tsp. peppermint extract
Peppermint Fudge Filling
- 1/4 cup shortening
- 1/3 cup milk
- 1 cup sugar
- 3 oz. bittersweet/unsweet chocolate
- 1/4 tsp. salt
- 1/2 tsp. peppermint extract
- 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. (You don’t have to do this, but I think freezing it for a few minutes makes it easier to roll up.)
- 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.
*Note: These cookies don’t rise at all, so the thickness you cut is as thick as they get. I cut mine a bit thicker because I noticed the thinner ones were burning around the edges more easily. But since they are sandwich cookies, you don’t want them to be too thick (definitely keep them 1/4″ or less). If you prefer a crispier cookie (I don’t), you may want to cut them 1/8″ and just watch them really carefully while baking so that you can take them out as soon as they start browning.
- While the cookies are cooling, start 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.