Bake these swirly, minty cookies over the holidays for a treat that will satisfy every sweet tooth—even Santa’s!
Chop the candies in a food processor to a fine powder.
Mix the butter and granulated sugar in the bowl of a stand
mixer fitted with the paddle attachment on medium-high speed, about 3 minutes.
Add the vanilla and unbeaten egg and beat to incorporate.
Reduce the speed to low and add the flour in 2 additions, beating
to incorporate each until the dough just comes together.
Add the peppermint powder and mix until a dough ball forms.
Turn the dough out onto a 20-inch-long sheet of Reynolds® Parchment Paper and roll it out into a 16-by-12-inch rectangle just under 1/4 inch thick.
Place the dough in the refrigerator for 10 minutes to chill, then brush it with the beaten egg and sprinkle with the sanding sugar.
Roll the dough into a tight log, with the short end facing you. Rotate and center the dough on the parchment and roll it up tightly twist the ends and tuck them under. (It should look like a giant piece of wrapped candy.)
Roll and chill in the refrigerator, about 25 minutes.
Preheat the oven to 375 degrees F. Line 2 baking sheets with Reynolds Parchment Paper.
Slice the dough into 24 1/4-inch-thick cookies and place them 1 inch apart on the prepared baking sheets.
Bake until golden brown, about 10 minutes. Transfer the cookies to a wire rack to cool.