1 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon peppermint flavoring
2 1/4 cups all-purpose flour
1/2 cup finely crushed starlight mint candies
1/4 teaspoon salt
7 (1-ounce) squares semi-sweet baking chocolate, melted
Crushed starlight mint candies
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg yolks, vanilla and peppermint flavoring. Continue beating, scraping bowl often, until well mixed. Add flour, 1/2 cup crushed candies and salt; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each in plastic food wrap; refrigerate at least 1 hour.
Heat oven to 350°F. Lightly grease cookie sheets; set aside.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut into shapes with 1 1/2-inch cookie cutters. Place 1 inch apart onto prepared cookie sheets.
Bake 6-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Spread about 1 teaspoon melted chocolate onto bottom of one cookie; top with another cookie, bottom-side down. Repeat to assemble all cookies. Decorate as desired with melted chocolate and crushed candies. Place onto waxed paper; let stand 1 hour or until set.
If desired, cut out cookies using 2 1/2-inch cookie cutters. To assemble cookies spread about 2 teaspoons melted chocolate on bottom of one cookie; top with bottom of another cookie. 1 1/2 dozen cookies.