Chocolate Peppermint Cookies

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From martha stewart.

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Steps

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Preheat oven to 350 degrees.

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Sift flour , cocoa powder , baking soda , baking powder , and salt into a bowl.

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Beat butter and sugar with a mixer on medium-high spped for 1 minute.

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Reduce speed to medium-low , and add egg and then yolk , beating well after each addition.

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Beat in peppermint extract.

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Slowly add flour mixture , and beat until just incorporated.

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Shape dough into 2 disks , wrap each in plastic , and refrigerate until firm , at least 1 hour.

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Roll out 1 disk of dough on a lightly floured surface to 1 / 8 inch thickness.

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Freeze until firm , about 15 minutes.

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Using a 2 inch round cutter , cut out circles , and place 1 inch apart on parchment paper lined baking sheet.

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Roll and cut scraps onces.

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Freeze cookies until firm , about 15 minutes.

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Repeat with remaining disk.

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Bake until the cookies are dry to the touch , about 12 minutes.

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Transfer parchment , with cookies , to wire racks , and let cool.

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Sift crushed cany , and separate larger pieces from dust , reserving b.

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Ingredients

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all-purpose flour, dutch-processed cocoa powder, baking soda, baking powder, salt, unsalted butter, sugar, egg, egg yolk, peppermint extract, peppermint candies, white chocolate