Ingredients:

• 1½ cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 Tablespoon peppermint extract
• 2 large eggs, room temperature
• 3½ cups all-purpose flour
• ½ cup black onyx cocoa powder
• Ghirardelli white melting wafers
• crushed peppermint candy

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt until light and fluffy.
3. Add peppermint extract and eggs, one at a time, and beat until smooth.
4. Gradually add flour and cocoa ½ cup at a time, mixing until a soft dough is formed.
5. Fill cookie press with dough and spritz desired shapes onto an un-greased cookie sheet.
6. Bake for 8-10 minutes until edges are slightly darker and set.
7. Allow to cool slightly and then transfer to a wire rack to cool completely.
8. Melt white melting wafers according to package directions.
9. Spread a thin layer of white chocolate on the back of each cooled cookie and dip into crushed peppermint candies.
10. Allow to set completely on a sheet of parchment paper before transferring to an airtight container to store for up to one week.

Recipe Source