When I was pregnant with my daughter, my husband and I visited my parents over Christmas. My parents wanted me to make these cookies, which, because I love to bake, I was happy to do! My parents had just remodeled their kitchen, and I was itching to get in there and play!
This recipe did not work for me, and I was getting angry. Very angry. Normally, when I try to bake something, and it doesn't turn out, I get frustrated, because it's supposed to just work! These cookies just would not bake for me, and the more frustrated I got, the more I began huffing and puffing about it in the kitchen, until I heard my mom whisper in the other room, "....it's just pregnancy hormones...."
That was not well received. I stormed into the other room, "It's not pregnancy hormones! There is something wrong with your oven!" Then, I proceeded to show how non-pregnancy-melt-down I was being, by storming off upstairs to the room we were staying in, and slamming the door. That showed them!
Only, once I slammed the door, I realized that it was pregnancy hormones, and at that point, I was too embarrassed to go back downstairs.
And, may I add, I was right; turns out their oven wasn't calibrated correctly, and was off by about 25 degrees, which is a big deal when you're trying to bake!
Cream together the butter and sugar, until light and fluffy. Our house is pretty chilly right now, so even though my butter had been sitting out for a couple of hours, it was still pretty firm. No worries, I just tossed them into the mixer, and cranked the beater up on medium speed for a couple of minutes, until it was light and fluffy.
Once these are combined, slowly add in your flour, and mix until combined. It will look a little crumbly for a little bit, but it will come together, I promise!
See? It all comes together! Once it gets to this point, set the dough aside and turn your attention to the chocolate. I covered the double boiler method in my flourless chocolate cake post, but we'll do a quick review here! To start with, chop up your chocolate into small chunks, and put into a small, heat-proof bowl. They don't have to be uniform, or all that pretty, just into a somewhat small size. Add in your vanilla, and place the bowl over a medium sauce pan with about an inch or so of water in it. You don't want the water to touch the bottom of the bowl, because you want the chocolate to melt gently by heating the bowl.
After a few minutes, your chocolate will melt and be lovely. If it gets a little grainy on you, you can add about a teaspoon of vegetable oil; sometimes, if your chocolate is old, it will look like it has seized up on you, but try to add a little bit of vegetable oil, and that should let the chocolate relax back into a smooth and creamy consistency. Once you have something that looks like this, take about 6 candy canes and break them up, either by pounding them in a zip top bag, or tossing them into a food processor, like I did.
Once you have these two steps completed, and your chocolate is cooled, divide your sugar cookie dough into two similarly sized halves. Add the peppermint candy, egg yolk, and peppermint extract into your mixer, with one of the dough halves, and mix until combined.
Look how pretty this dough turns out!
Roll your dough out to about 1/4" thickness (you can see that it tore for me in the upper right hand half of the dough...I just pinched it back together and kept on going), then pinch off chunks of your peppermint dough on top of the chocolate.
Once all of the peppermint dough has been distributed over the chocolate, roll it out until it is smooth and even.