Here’s one last holiday cookie recipe for 2008. This cookie needs time to chill in the refrigerator because it softens quite easily, but once cut and baked, they look beautiful. Although these look nice on a holiday cookie tray, you could probably make these any time during the year, maybe even change up the flavors and color.

Mint is one of my favorite flavors. I decided this holiday to give in and buy peppermint extract. I used it in my peppermint bark and these cookies. I was going to do cupcakes, but my brother brought home a cookie tray from his work, so we were over our heads in sweets.

Chocolate Mint Pinwheels

1/4 cup sugar
1/4 cup butter, softened
1 Tbsp water
1 1/2 tsp oil
1 tsp baking powder
1/2 tsp vanilla extract
1/8 tsp peppermint extract
3/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
1/2 oz. unsweetened baking chocolate, melted
1-2 drops green food coloring

1. In large mixing bowl, beat sugar, butter, water, oil, 1 tsp baking powder, vanilla, and peppermint extract at medium speed until creamy (2-3 minutes). Reduce speed to low. Add flour, 1/4 tsp baking powder, and salt. Beat until well mixed (1-2 minutes).

2. Remove half of dough. Add melted chocolate to one half and food coloring to the other half. Shape each half into a rectangle and wrap in plastic food wrap. Refrigerate 1 hour.

3. Roll out each rectangle thin but not too thin. Place green rectangle on top of chocolate rectangle. Gently press together. Roll up, jelly roll fashion. Refrigerate for another 2 hours.

4. Preheat oven to 375F. Cut roll into 1/4-inch slices. Place onto an ungreased cookie sheet. Bake 7-9 minutes or until set. Cool completely.

Makes 12 cookies.

Source: Land-O-Lake’s 5th Annual Holiday Cookies, 1998 p.24