Peppermint Chocolate Cookies
1 ½ sticks unsalted butter, softened
1 ½ cups powdered sugar
1 large egg
1 ½ cups flour
½ cup unsweetened cocoa powder
1 pinch salt
1 tub chocolate frosting
2/3 cup finely crushed peppermint candy canes or candies
Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the powdered sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at a low speed until smooth. Lay a sheet of parchment paper on a work surface and turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder, wrap tightly in the parchment paper and roll into a smooth log. Twist the ends and refrigerate for at least one hour.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Unwrap the dough and using a sharp knife, slice into 1/3-inch thick rounds. Place about 1 inch apart on the cookie sheets and bake until firm, about 15 minutes. Let the cookies cool completely before frosting with chocolate and topping with crushed peppermint.
This recipe was adapted from EveryDay with Rachel Ray.