Vanilla Swirl Instructions:

1. Sift the flour together with the baking powder and set aside.
2. With a stand mixer or hand mixer, blend together butter and sugar until light and fluffy.
3. Add egg yolks and mix until blended.
4. Add vanilla extract, then 2 tablespoons milk beating until well mixed.
5. At low speed, gradually add the sifted dry ingredients and mix well. Then increase speed to medium and beat until the dough is consistent and not sticky.
6. Take out approx. ¼ of the dough to use to make the chocolate swirl. The remainder will be the vanilla dough.

Chocolate Swirl Instructions:

1. Melt 2 tablespoons butter in 2 tablespoons milk for a few seconds in the microwave.
2. Add 8 tablespoons cocoa and mix well.
3. In a separate bowl start with the ¼ of vanilla swirl dough and add the chocolate mixture.
4. Knead until fully blended. This is the chocolate swirl.

Assembly and Baking:

1. Roll each flavor of dough into a ball and divide in half to make rolling out easier. On a piece of parchment paper, roll out the half of vanilla dough into a rectangle shape.
2. On a lightly floured surface, roll out the chocolate dough to a rectangle of a similar size. Transfer the chocolate rectangle to the top of the vanilla rectangle.
3. Generously sprinkle crushed candy canes on to the chocolate layer and lightly press in.
4. Starting with the short end, roll up the dough into a log. Wrap the log in plastic wrap and refrigerate for at least an hour.
5. Repeat with the remaining dough.
6. While rolled dough is chilling, heat oven to 325° F.
7. Remove 1 roll of dough from refrigerator and slice into ¼ inch slices with a sharp knife. If the dough starts softening, return to the refrigerator until it firms up.
8. Place cookie slices on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes.
9. Remove cookies from pan and place in cooling rack to cool.

If desired, sprinkle cookies with additional BRACH’S® Peppermint Crushed Candy Canes while they are still warm.