Instructions:

1. In a medium-sized bowl whisk together:
• 1 ³/₄ cup all-purpose flour
• ¹/₂ cup cocoa powder, unsweetened
• ¹/₄ tsp salt
2. Using a stand mixer, using the paddle attachment mix until creamed (light yellow in color):
• 1 cup granulated sugar
• ³/₄ cup butter, unsalted , room temperature
3. Add to the butter mixture and mix in:
• 1 egg, large
4. Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
5. Refrigerate dough for 1 hour.
6. Preheat oven to 350ºF.
7. Line 2 baking sheets with parchment paper or a silicone baking mat.
8. Scoop out a tablespoon of dough and roll into balls.
9. Place balls onto prepared baking sheets, spacing about 2 inches apart.
10. Using the bottoms of a glass or your hands, flatten each ball to 2-inch rounds. Edges will crack.
11. Bake until cookies no longer look wet, about 11 minutes. Do not overbake!
12. Let cookies rest on baking sheet for 5 minutes after removal from oven and then move to a cooling rack to cool completely.
13. For the filling, use a stand mixer with the paddle attachment and mix until creamed (light yellow in color):
• 1 cup powdered sugar
• 2 TBS powdered sugar
• ³/₄ cup butter, unsalted , room temperature
14. Add in:
• ³/₄ tsp peppermint extract
• 2 drops red food coloring
15. Beat until light pink and well blended. Add more food coloring by the dropfuls if darker pink color is desired.
16. Spread 2 heaping teaspoons of filling evenly over the flat side of 1 cookie lal the way to the edge.
17. Top with another cookie, flat side down, pressing them gently to adhere.
18. Repeat with remaining cookies and peppermint filling.
19. Place on a plate:
• ¹/₂ cup peppermint candies , crushed
20. Roll edges of cookie sandwiches into the crushed candies.
21. Store in a single layer in airtight container at room temperature for up to 3 days or freeze up to 2 weeks.