Chocolate Mint Curl Cookies

You won’t be able to restrain your admiration when you see mint chocolate curls from Alton Brown. These are mint and chocolate cookies. the dough garnished with pieces of crispy lollipops look like as if just from an elf workshop. All that is missing is the ribbon and beautiful packaging (or maybe several колокольчиков!). Time: 2 час. 58 minutes Difficulty: medium Quantity: 36 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Sugar cookie dough:

• 3 tbsp. premium wheat flour
• 3/4 tsp baking powder
• 1/4 tsp fine salt
• 1 tbsp. softened unsalted butter
• 1 tbsp. Sahara
• 1 beaten egg
• 1 tbsp. l milk
• Powdered sugar for breading

Components for the dark part of the cookie:

• 85 g melted dark chocolate
• 1 tsp vanilla extract

Components for the light part of the cookie:

• 1 egg yolk
• 1 tsp peppermint essence
• 1/2 tbsp. crumbs from regular or mint candies

Recipes with similar ingredients: premium flour, eggs, milk, icing sugar, bitter chocolate, vanilla extract, mint extract, candy sticks

Recipe preparation:

1. Sift flour, baking powder and salt together. Set aside. In big bowl of stationary mixer put butter and sugar and whisk until the mixture turns white. Add eggs and milk and well mix. Switch the mixer to low speed, gradually introduce the flour and beat until the mixture starts to lag behind the edges bowls. Divide the dough into two parts, wrap in parchment paper and refrigerate for 2 hours.
2. In one half of the dough, add chocolate and vanilla extract and mix well with your hands. In the other half of the dough, add the egg yolk, peppermint essence and candy crumb and mix too. Wrap both halves in cling film and refrigerate for 5 minutes. Roll each dough separately with a thickness of approximately 0.6 cm. Mint Put the dough on the chocolate and squeeze around the edges. Laying out the dough on parchment paper or a flexible cutting board, roll the dough into roll. Wrap in parchment and refrigerate for 2 hours.
3. Preheat the oven to 190C.
4. Remove the dough from the refrigerator and cut it into slices 1 thick see. Put cookies on a greased baking sheet, parchment or silicone mat at a distance of 2.5 cm from each other and put in oven for 12-13 minutes, turning the mold in the middle of cooking baking. Remove from oven and leave on baking sheet for 2 minutes. then transfer to a wire rack until completely cooled. Store cookies in airtight container for up to 1 week.