Chocolate-Mint Sugar Cookie Pinwheels

This is an Alton Brown recipe...<3 him!  These are sugar cookies with a hint of chocolate and mint...made with crushed candy canes.  They are perfect for the holidays!

• 1 batch Sugar Cookies, split in 1/2 (see below)
• 3 ounces semi-sweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies -best to use food processor to really grind most pieces up (you don't want huge chunks)

1. Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.
2. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
3. Cover both with plastic and chill for approximately 5 minutes.
4. Roll out doughs separately to approximately 1/4-inch thickness on board lightly sprinkled with powdered sugar.
5. Place peppermint dough on top of chocolate and press together around the edges.
6. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
7. Preheat oven to 375 degrees F.
8. Remove dough from the refrigerator and cut into 1/2-inch slices.
9. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
10. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.

*Can be stored in an airtight container for up to 1 week.

Sugar Cookies:

• 3 cups flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
3. Add egg and milk and beat to combine.
4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
5. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.