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1
Sift together flour, baking powder, and salt.
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2
Set aside.
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3
Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
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4
Add egg and milk and beat to combine.
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5
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
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6
Divide the dough in half.
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7
By hand mix the melted chocolate and vanilla into one half and the peppermint extract, egg yolk and candy cane bits into the other half.
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8
Make sure the candy can pieces are very small (I recommend using a food processor to crush them) otherwise your cookies will have pits where the candy melted down.
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9
Wrap dough in saran wrap or wax paper and chill for 30 minutes.
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10
Roll the doughs out separately to approximately 1/4 inch thickness (1/4 inch thick rubber bands that snap onto your rolling pin are great for this).
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11
Make the chocolate layer just a little longer than the peppermint.
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12
Place the chocolate layer on wax paper and the peppermint layer on top of the chocolate.
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13
Press the edges together and then carefully roll them into a log using the wax paper as a stabilizer for the process.
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14
Refrigerate the log for 2 hours so it will hold its shape when cut into rounds.
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15
Preheat oven to 375 degrees F.
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16
Cut the log into equally sized rounds and place on either parchment paper or a silicone baking mat.
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17
Bake 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
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18
The let them sit on the baking sheet for 2 minutes after removal from oven before moving to a wire rack to finish cooling.
