• Combine flour, cocoa, and salt in a bowl, whisk together and set aside.
• In a stand mixer, beat together butter and sugar until light and fluffy about 3 minutes.
• Blend in egg, peppermint extract and vanilla.
• Add in the dry ingredients in small increments, mixing until just incorporated on low speed. Continue until all dry ingredients are added and no streaks remain.
• Form the dough into a disc and wrap well with plastic wrap. Refrigerate for 1-2 hours.
• Preheat oven to 325°F. Line baking sheets with silicone baking mats or parchment paper.
• Roll dough out on a floured flat surface to about ¼ inch thickness. Cut out 3 inch rounds using a cookie cutter or a small water glass.
• Place cut outs on the prepared baking sheets about one inch apart. Bake 10-11 minutes.
• Allow to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Peppermint Bark Finishing

• Using a double boiler, heat dark chocolate until melted.
• Spread a thin layer of dark chocolate on the base of each cookie. Chill in the refrigerator until set.
• While cookies chill, crush candy canes.
• Heat white chocolate in double boiler until melted.
• On the alternate side of the dark chocolate, spread a thin coat of white chocolate. Sprinkle with crushed candy cane bits.
• Chill cookies until set.
• Store in an airtight container. Enjoy within 7 days.