Chocolate Peppermint Stars

This is a great holiday cookie.

Sift flour , cocoa , and salt into medium bowl.

Beat butter and sugar in large bowl until smooth.

Beat in vanilla.

Add dry ingredients.

Beat until dough holds together.

Divide dough in half.

Shape each piece into disk.

Wrap in plastic.

Chill until firm enough to roll , at least 45 minutes and up to 1 day.

Set rack in center of oven and preheat to 300f line 2 rimmed baking sheets with parchment.

Roll out 1 dough disk on floured surface to 1 / 4-inch thickness.

Using 3-inch star-shaped cutter , cut out cookies.

Transfer to sheets , spacing 1 inch apart.

Gather scraps into ball.

Wrap.

Chill until firm , about 30 minutes.

Bake cookies , 1 sheet at a time , until tops feel firm to touch , about 25 minutes.

Cool on sheets 10 minutes.

Transfer to racks and cool completely.

Repeat rolling , cutting , and baking until all dough is used.

Do ahead can be made ahead.

Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

Stir chocolate in small metal bowl .

all-purpose flour, unsweetened cocoa powder, salt, unsalted butter, powdered sugar, vanilla extract, bittersweet chocolate, peppermint candy