Crisp chocolate peppermint Christmas cookies perfect for dipping and decorating in a wide variety of ways.
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1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups powdered sugar
3/4 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 teaspoon peppermint extract
15 ounces vanilla or chocolate-flavored candy coating (almond bark)
Holiday decorator candies
Hard peppermint candies, coarsely crushed
Combine flour, cocoa, baking powder and salt in bowl until well mixed; set aside.
Combine powdered sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Add flour mixture gradually; beating at low speed until well mixed.
Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set. Remove to cooling rack. Cool completely.
Place candy coating in bowl; microwave 60-90 seconds, stirring often, until smooth.
Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.
Store between layers of waxed paper in loosely covered container.