Peppermint Pinwheel Cookies

Instructions

1. In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugar until smooth.
2. Add the egg and vanilla and mix until well combined.
3. Add the baking powder, salt and flour and mix well.
4. In a small microwave safe bowl, melt the semi-sweet chocolate.
5. Microwave 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. Divide the dough into two equal pieces, and add the melted chocolate to one half.
7. Mix until the chocolate is completely incorporated into the dough.
8. To the other half of the dough, add the chopped layered mint chocolates and the peppermint extract. Mix until well combined.
9. Roll out each piece of dough into a 10 by 14 inch rectangle between two pieces of wax paper.
10. Peel 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. Remove the top piece of wax paper, and trim the edges to get an even rectangle of dough with straight edges.
12. Use 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. Wrap the roll of cookie dough tightly in plastic wrap, and refrigerate for 2 hours, or overnight.
14. Preheat the oven to 350 degrees F.
15. Unwrap the dough roll and slice it into 1/4 inch slices.
16. Place the slices about 2 inches apart on a parchment lined cookie sheet.
17. Bake for 11-14 minutes until the edges are firm.
18. Allow the cookies to cool for 5 minutes on the cookie sheet and then transfer them to wire racks to cool completely.
19. Cookies will keep in an airtight container at room temperature for 7 days, or can be frozen for up to 3 months.