Ingredients:
1 1/2 sticks of unsalted butter (softened)
1 1/2 c confectioners' sugar
1 egg
1 1/2 c flour
1/2 c unsweetened cocoa powder
pinch of salt
chocolate for melting (the recipe calls for dark chocolate; I usually use semi sweet chocolate chips because it saves me a trip to the store)
2/3 c crushed peppermint candy canes
Get Cookin'
With an electric mixer, beat the butter until soft. Gradually add the confectioners' sugar until creamy, then beat in egg.
In separate bowl, whisk flour, cocoa and salt. Gradually add to the butter mixture.
Cut off a large piece of parchment paper; turn the dough onto the paper. Shape the dough into a 12-inch-long cylinder; wrap tightly and roll into a smooth, even log. Refrigerate for 30 minutes; reshape and refrigerate for an additional 30 minutes.
Preheat oven to 350 degrees.
Slice cookie dough log into 1/3-inch-thick rounds. Place about an inch apart, bake until firm, about 18-20 minutes.
After the cookies are done cooking, melt the chocolate.
Spread melted chocolate on each cookie and sprinkle peppermints on the top.
Refrigerate until the chocolate is hard, about 2-3 hours.
Sorry for the picture being so dark. I have an excuse to make these again; I need a better picture!
