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1
To make the sugar cookies:
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2
Sift together flour, baking powder, and salt in a large bowl.
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3
Set aside.
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4
Add butter and sugar in a large bowl of electric stand mixer and beat until light in color.
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5
Add egg and milk and beat to mix.
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6
Turn mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
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7
Divide the dough in half, wrap in waxed paper or plastic wrap and refrigerate for at least 2 hours.
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8
To make the Pinwheels:
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9
Divide the dough in half and stir in chocolate and vanilla to 1 half and knead with hands until incorporated.
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10
Stir in egg yolk, peppermint extract, and crushed candy to the other half of dough and knead with hands until incorporated.
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11
Cover both with waxed papper or plastic wraps and chill for about 5 minutes.
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12
Roll out doughs on waxed papper separately to 1/4 inch thickness.
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13
Arrange peppermint dough on top of chocolate dough and press together around the edges, remove the waxed papper from chocolate dough on top.
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14
Use waxed paper underneath peppermint dough to roll dough into log.
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15
Wrap in waxed paper and refrigerate for at least 2 hours.
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16
Preheat oven to 375F (190C).
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17
Remove dough from the refrigerator and cut into 1/2-inch slices.
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18
Arrange cookies 1-inch apart on baking sheet covered with parchment, or silicone baking mat and bake for about 12 minutes, rotating the pan halfway through cooking time.
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19
Remove from oven and let sit on baking sheet for 4 minutes, then transfer to wire racks to cool completely.
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20
Store in an airtight container for up to 1 week.
