Ingredients
GINGERBREAD DOUGH:1/2 cup butter, softened1/2 cup packed brown sugar1 large egg, room temperature1/4 cup molasses2-1/4 cups all-purpose flour1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon ground clovesPEPPERMINT DOUGH:1/3 cup butter, softened3 ounces cream cheese, softened1 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract1/8 teaspoon peppermint extract2-1/4 cups all-purpose flour1/2 teaspoon baking powder2 tablespoons crushed peppermint candies
Preparation
For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll.
For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll.
On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm.
Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
