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Advent Cookies Recipe

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This recipe for Advent Cookies is from Flack Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 oz all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 sticks unsalted butter
11 oz sugar
1 egg
1 tsp vanilla
red food coloring
2 oz Andes peppermint bark chips
1 oz crushed candy canes
green food coloring
2 oz crushed pistachio nuts
1 oz unsweetened baking chocolate, melted and cooled
1 oz mini chocolate chips
Directions:
Directions:
In a medium mixing bowl whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until fluffy, about 2-3 minutes. Add egg and vanilla, beat to incorporate. Slowly add flour mixture beating on low speed until just combined.

Divide dough into 10 ounce portions and place in 3 small bowls. In one bowl, stir in peppermint extract and red food coloring. In another, stir in the pistachio nuts and green food coloring. In the final bowl, stir in the melted chocolate and mini chocolate chips.

Divide each portion of the three balls of dough in half making six balls, total. On waxed paper shape each portion into a 10 inch roll. Gently press one roll of pistachio dough into a chocolate and mint dough piece to form a triangle. Do the same with the other three rolls. Wrap each tricolored roll in waxed paper or plastic wrap and refrigerate for at least two hours or until dough is firm enough to slice.

Preheat the oven to 350ºF. Remove roll from fridge and cut into 1/4 inch slices rotating as you slice to avoid flattening the roll. Place each cookie one inch apart on an ungreased cookie sheet. Bake for 10-12 minutes then transfer to wire rack to cool.

Michelle's Notes: You can freeze the logs for later baking or bake the cookies and freeze too! Both methods work very well.

 

 

 

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