Ghiradelli Original Chocolate Mint Windmill Cookies
1 package (4) Ghirardelli Semi-Sweet Chocolate
1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup sour cream
2 cups unsifted all-purpose flour
1/2 teaspoon baking powders
1/2 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon peppermint extract
3 drops red or green food coloring
.
In top od double boiler, melt chocolate. Cream butter, and sugar and brown
sugar, then add egg and sour cream. Sift dry ingredients and slowly blend
into the creamed mixture. Divide dough in hald. Add chocolate and vanilla
to one half. Add peppermint extract and food color to the other half.
CHILL DOUGH.
Between 2 pieces of wax paper, roll each half into a retangle 1/8 inch
thick.
Place peppermint half on top of chocolate half, and roll up like a jelly
roll.
Roll up in wax paper, chill.
Cut 1/4 inch slices, and place on a ungreased baking sheet.
Bake at 375 for 8-10 minutes.
Makes 3 1/2 dozen cookies.
Ghiradelli Original Cookbook 1986