Ingredients
3/4 cup butter, softened3/4 cup sugar1 large egg1-1/2 teaspoons peppermint extract1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/4 cup baking cocoa1/8 teaspoon salt1/4 cup crushed peppermint candies
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.
