Peppermint Pinwheel Cookies

Steps

1. 1In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until smooth.
2. 2Add the egg and vanilla and mix until well combined.
3. 3Add the baking powder, salt and flour and mix well.
4. 4In a small microwave safe bowl, melt the semi-sweet chocolate.
5. 5Microwave at 50% power for 30 second increments, stirring after each 30 seconds, until just about melted. Continue to stir the chocolate until it is fully melted, making sure not to overheat it or it will seize.
6. 6Divide the dough into two equal pieces, and add the melted chocolate to one half.
7. 7Mix until the chocolate is completely incorporated into the dough.
8. 8To the other half of the dough, add the chopped layered mint chocolates and the peppermint extract. Mix until well combined.
9. 9Roll out each piece of dough into a 10 by 14 inch rectangle between two pieces of wax paper.
10. 10Peel off the top pieces of wax paper, and using the bottom piece, invert one rectangle of peppermint dough on top of one rectangle of chocolate dough.
11. 11Remove the top piece of wax paper, and trim the edges to get an even rectangle of dough with straight edges.
12. 12Use the bottom piece of wax paper to help roll up the two layers of dough, starting from the long side, into a tight cylinder.
13. 13Wrap the roll of cookie dough tightly in plastic wrap, and refrigerate for 2 hours, or overnight.
14. 14Preheat the oven to 350 degrees F.
15. 15Unwrap the dough roll and slice it into 1/4 inch slices.
16. 16Place the slices about 2 inches apart on a parchment lined cookie sheet.
17. 17Bake for 11-14 minutes until the edges are firm.
18. 18Allow the cookies to cool for 5 minutes on the cookie sheet and then transfer them to wire racks to cool completely.
19. 19Cookies will keep in an airtight container at room temperature for 7 days, or can be frozen for up to 3 months.