Chocolate Peppermint Cookies

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2½ cups all purpose flour 1 cup cocoa ½ teaspoon salt 1 cup unsalted butter, softened 1 cup confectioners' sugar 1 Large Egg 1 teaspoon vanilla extract Flour mixture from above ½ cup finely crushed peppermint candy 2 tablespoon heavy cream

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Whisk together and set aside: 2½ cups all purpose flour 1 cup cocoa ½ 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 ½ 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 ¼ 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, ¼ teaspoon vanilla, and a few drops peppermint extract, if desired. Frost cookies and dip edges in remaining crushed peppermint candy.