Directions

1. Whisk together and set aside:
   Flour
   Cocoa
   Salt

2. Beat together until light and fluffy:
   Butter
   Confectioners' Sugar

3. Add and Beat to incorporate:
   Egg
   Vanilla Extract

4. Add and mix thoroughly:
   Flour mixture from above
   Peppermint candy

5. Add, if the dough seem dry:
   Heavy Cream

6. Mix until ingredients are incorporated. Wrap dough in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating.

7. To decorate, melt 4 tablespoons unsalted butter in microwave- safe bowl, then stir in 2 cups sifted confectioners' sugar, 3 tablespoon milk, 1/4 teaspoon vanilla, and a few drops peppermint extract, if desired.

   Enjoy!