Makes about 4 dozen
1 cup flour, plus additional for rolling
1/2 cup sweetened cocoa (unsweetened can be used)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 tsp pure peppermint extract
15 mini candy canes
2 pounds Almond Bark
Preheat oven to 325 degrees.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce to medium-low. Add egg, then yolk, beating well after each. Beat in peppermint extract. Slowly add flour mixture until mixed and dough comes together. Shape dough into 2 disks. Wrap each in plastic wrap and refrigerate until firm. Minimum 1 hour or maximum 2 days. (The dough will be “wet” and sticky.)
Roll out 1 disk on a floured surface to 1/8 inch thickness. Using a 2-inch round cutter, cut out the cookies. Place them 1 inch a part on a cookie sheet lined with parchment paper. Freeze cookies until firm, about 15 minutes. Repeat with the remaining disk.
Bake until cookies are dry to the touch, about 10-12 minutes. Transfer parchment, with cookies to racks and let cool. (Undecorated cookies may be kept for up to 3 days, covered.)
Crush candy in a resealable bag. Place the chocolate in a shallow bowl and microwave for 1 minute. Check to see if it is melted completely. If it is not, microwave and check in 15 second increments.
Place a cookie in the melted candy, turning it with a fork. Let the excess chocolate drip off and place the cookie on a parchment lined cookie sheet. Sprinkle the top with crushed candy. Refrigerate until set. Decorated cookies are best served the same day.