Peppermint Candy Wheels

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 8

Chill Time: 4

Total Time: 4 38

Servings: cookies

Calories: 89kcal

Author: Lord Byron's Kitchen

The perfect gift-giving cookie, Peppermint Candy Wheels are individually wrapped in cellophane and tied with a festive string. They may look impressive and maybe even tedious and time consuming, but these cookies really couldn't be easier! And besides, whomever you share these with will certainly appreciate the effort!

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Ingredients

1 1/4 cups unsalted butter, softened
3/4 cup confectioner's sugar
2 1/2 cups all purpose flour
1/2 teaspoon salt (if you use salted butter, do not add the extra salt here)
1/2 teaspoon peppermint extract
red gel food colouring
1/4 cup sanding sugar

Instructions

In a large bowl, beat together the softened butter and confectioners’ sugar until light and fluffy.
Add in the flour, salt and peppermint extract. Beat well to combine.
Divide the dough into two portions. Add red gel food colouring to one portion and beat into the dough until fully incorporated. Leave one portion of dough white.
Next, divide both the red and the white dough into three equal portions and roll each portion into a log about 6 inches long.
Using both of your index fingers, shape each log into a triangular shape. Lay the triangles onto on another, alternating the colours, to assemble one larger log.
Sprinkle the sanding sugar over your work surface and gently roll the log onto it encouraging the sugar to stick. Wrap the log tightly in plastic wrap and refrigerate for 4 hours or until firm.
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Remove the plastic wrap and cut the dough log into ¼ inch slices. Place the slices onto the prepared baking sheet, leaving two inches of space between each slice.
Bake for 8 minutes or until the outer edges are just slightly golden brown.
Remove from the oven and allow the cookies to cool for one minute before transferring them to a wire cooling rack to finish cooling. Once cool, stack in a cookie tin and keep at room temperature.

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