Holiday Baking Part 3 - Assorted Mini-Cookies

Mini-Cookies

Each of these are about 1.5-2 inches in diameter and easily consumed in (one) two bites. Starting from the left: mocha pinwheels, reverse mocha pinwheels, chocolate mint wraparounds.









Chocolate Mint Wraparounds By The Canadian Living Test Kitchen
Servings: 60

Ingredients:

2 oz (60 g) bittersweet chocolate, chopped
2/3 cup (150 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1/2 tsp (2 mL) peppermint extract or vanilla
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) each baking soda and salt
2 tbsp (25 mL) imitation chocolate sprinkles
Green paste food colouring
1 egg white, beaten

Preparation:

Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint. In separate bowl, whisk together flour, baking soda and sa< stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).

Between waxed paper, roll out half of the chocolate dough to 12- x 4-inch (30 x 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 3 weeks.)

Cut roll into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)


Mocha Pinwheels


1 cup granulated sugar
1 cup butter
2 large egg
2 tsp. vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (1-ounce) square unsweetened baking chocolate, melted, cooled
1 teaspoon instant espresso powder
Water

Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. In a second bowl add flour, baking powder, and salt. Reduce speed to low for butter mixture; add flour mixture. Beat, scraping bowl often, until well mixed. Divide dough in half, in separate bowls.

Combine water and espresso powder in small bowl until dissolved, add to melted chocolate. Add to one half of dough; beat until well mixed. Divide each half into 3 parts, then roll out each part into a 5x5 square. Wrap in plastic wrap and refrigerate 2 hours.

Roll out each square of dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Place white dough on top of chocolate dough (or vice versa); gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.

Makes 10 dozen cookies.