Peppermint Sprinkle Palmiers

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 12x8-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.

Equipment

Ingrediënten

Prep: 45 minutes / Freeze: 1 hour / Bake: 10 minutes per batch at 350°F

For the Cookie Dough:

For the Cream Cheese Filling:

For the Filling Toppings:

Instructies

Notes / Tips / Wine Advice:

--------------------------------------------------------------------------------------------------