Peppermint Vanilla Terrazzo Cookies

Updated at: Wed, 16 Aug 2023 16:34:40 GMT

Step 1

-Sift the flour, baking powder and salt together into a bowl and set aside. -In the bowl of a stand mixer, place the room temperature butter and sugar and use a paddle attachment to cream until light and fluffy. It should be about double in size. -Add the egg and egg yolk and continue to beat on high speed until well incorporated and fluffy. Scrape down the sides of the bowl. -Add the peppermint extract, vanilla and flour mix and combine on low speed just until a uniform dough comes together. -Take about 1/4 of the dough and color it red by mixing in the red food coloring, then do the same with another 1/4 of the dough to create a green dough. -Press the red and green doughs onto parchment paper, then cover with more parchment and roll to about 1/4 inch thick. -Place the colored doughs in the freezer ( the plain dough can stay at room temperature but must be wrapped well). -Once the colored doughs are very frozen, cut them into cubes. Break each cube apart an return to freezer for a few minutes. -Once the cubes are fully frozen, work about 1/3 of the plain dough into a sheet, then cover it with frozen cubes. Top with another sheet of plain dough and repeat until all the doughs have been layered. Work quickly as its best if the colored doughs remain very cold. -Once all layered, press the dough together and shape it into a log or rectangle depending on your preference, then wrap with parchment or plastic wrap and refrigerate until fully chilled. -Cut into 1/4 thick cookies, then space them out evenly over 2 cookie trays lined with parchment. -Bake at 325* until still a they just barely start to turn brown but are still chewy, about 12 minutes. -Cool and serve!

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