Ingredients

2 1/2 cups all purpose flour
1 cup cocoa
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup confectioners' sugar
1 Large Egg
1 teaspoon vanilla extract
Flour mixture from above
1/2 cup finely crushed peppermint candy
2 tablespoon heavy cream

Instructions

Whisk together and set aside:
2 1/2 cups all purpose flour
1 cup cocoa
1/2 teaspoon salt
Beat together until light and fluffy:
1 cup unsalted butter, softened
1 cup confectioners' sugar

Add and Beat to incorporate:
1 Large Egg
1 teaspoon vanilla extract

Add and mix thoroughly:
Flour mixture from above
1/2 cup finely crushed peppermint candy

Add, if the dough seem dry:
2 tablespoon heavy cream
Mix until ingredients are incorporated. Wrap dough in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating.

To decorate, melt 4 tablespoons unsalted butter in microwave- safe bowl, then stir in 2 cups sifted confectioners' sugar, 3 tablespoon milk, 1/4 teaspoon vanilla, and a few drops peppermint extract, if desired. Frost cookies and dip edges in remaining crushed peppermint candy.

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