INGREDIENTS:
2 oz Bittersweet Chocolate, Chopped 2/3 cup Butter, softened；1 cup Granulated sugar；1 egg；1/2 tsp Peppermint extract；2 cups All-purpose flour；1/2 tsp Baking soda；1/2 tsp Salt；1Egg white, beaten；Green paste food coloring
DIRECTIONS:
1. Line 2 rimless baking sheets with parchment paper; set aside
2. In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.
3. In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint.
4. In separate bowl, whisk together flour, baking soda and salt;stir into butter mixture in 2 additions, using hands when stiff.Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).
5. Between waxed paper, roll out half of the chocolate dough to 12 X 4 inch (30 X 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet;press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: freeze in airtight container for up to 3 weeks).
6. Cut roll into 1/4 inch (5 mm) thick slices. Arrange, 1 inch(2.5cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven,rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month).
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