round hard peppermint candies
C all-purpose flour
C unsweetened Dutch-process cocoa powder
sticks unsalted butter, room temp
t. pure vanilla extract
1. Finely grind peppermint candies in a food processor. 2. Whisk together flour, cocoa and 1/8 t. salt in bowl. 3. Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, then vanilla and beat for 1 minute. Reduce speed to low and gradually beat in flour mixture until combined, about 2 minutes. Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 2 hours. 4. Roll out dough to a 1/8 inch thickness on a lightly floured surface. Transfer to a baking sheet and refrigerate until firm, at least 30 minutes. 5. Preheat oven to 325 degrees. Cut out star shapes using 2 1/2, 4 1/2 and 5 inch cookie cutters. Cut a smaller star from the center of each cookie using cookie cutters that are about 1 inch smaller than the larger cutter used. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm, 12-15 minutes. 6.Fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks and let cool completely. MAKE AHEAD: Dough can be refrigerated for up to 2 weeks and frozen for up to 1 month. Store cookies at room temperature for 3 days.