Chocolate Peppermint Pinwheel Cookies - all-purpose

Method

• Sift together flour, baking powder, and salt.
• Set aside.
• Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
• Add egg and milk and beat to combine.
• Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
• Divide the dough in half.
• By hand mix the melted chocolate and vanilla into one half and the peppermint extract, egg yolk and candy cane bits into the other half.
• Make sure the candy can pieces are very small (I recommend using a food processor to crush them) otherwise your cookies will have pits where the candy melted down.
• Wrap dough in saran wrap or wax paper and chill for 30 minutes.
• Roll the doughs out separately to approximately 1/4 inch thickness (1/4 inch thick rubber bands that snap onto your rolling pin are great for this).
• Make the chocolate layer just a little longer than the peppermint.
• Place the chocolate layer on wax paper and the peppermint layer on top of the chocolate.
• Press the edges together and then carefully roll them into a log using the wax paper as a stabilizer for the process.
• Refrigerate the log for 2 hours so it will hold its shape when cut into rounds.
• Preheat oven to 375 degrees F.
• Cut the log into equally sized rounds and place on either parchment paper or a silicone baking mat.
• Bake 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
• The let them sit on the baking sheet for 2 minutes after removal from oven before moving to a wire rack to finish cooling.