Peppermint Sprinkle Palmiers
Peppermint Sprinkle Palmiers
Equipment
- Microwave
Ingrediënten
Prep: 45 minutes / Freeze: 1 hour / Bake: 10 minutes per batch at 350°F
For the Cookie Dough:
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 3 Tbsp. milk divided
- ½ tsp. vanilla
- 2¼ cups all-purpose flour
For the Cream Cheese Filling:
- 1 8- oz. package cream cheese softened
- ½ cup powdered sugar
- ¼ cup all-purpose flour
- Few drops of red food coloring
For the Filling Toppings:
- ¼ cup crushed peppermint candies
- ¼ cup red sprinkles jimmies
- For the White Chocolate Coating:
- 8 oz. white baking chocolate chopped
- 2 tsp. shortening
- Assorted sprinkles mix
Instructies
- In a large bowl, beat the softened butter with a mixer on medium speed for 30 seconds.
- Add granulated sugar, brown sugar, baking powder, and salt.
- Beat until combined, scraping the bowl as needed.
- Beat in the egg, 2 tablespoons of milk, and the vanilla.
- Gradually beat in 2¼ cups of flour.
- Divide the dough in half.
- For the filling, in a medium bowl, beat the cream cheese, powdered sugar, ¼ cup of flour, and the remaining 1 tablespoon of milk on low to medium speed until smooth.
- Tint the mixture pale pink with red food coloring.
- On a lightly floured surface, roll one portion of the dough into a 12×8-inch rectangle.
- Spread half of the filling to within ½ inch of the edges.
- Sprinkle with 2 tablespoons of peppermint candies and top with 2 tablespoons of sprinkles.
- Roll up both long edges, scroll fashion, to meet in the center.
- Brush the seam where the dough meets with additional milk and press to seal.
- Repeat with the remaining dough, filling, peppermint candies, and sprinkles.
- Wrap each roll in plastic wrap and freeze for 1 to 2 hours or until firm enough to slice.
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper.
- Using a serrated knife, cut the rolls into ¼-inch slices and place them 1 inch apart on the cookie sheet.
- Bake for 10 minutes or until the edges are light brown.
- Remove and cool on a wire rack.
- In a small bowl, microwave the white chocolate and shortening for 1 minute or until melted and smooth, stirring twice.
- Dip a portion of each cookie into the melted white chocolate, allowing excess to drip off.
- Place dipped cookies on waxed paper and top with assorted sprinkles.
- Let them stand until the chocolate is set.
Notes / Tips / Wine Advice:
To Store:
Layer cookies between sheets of waxed paper in an airtight container. Store them in the refrigerator for up to 3 days.
Enjoy your delightful Peppermint Sprinkle Palmiers!
