1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, softened
3/4 cup fine sugar
1 large whole egg, plus 1 large yolk
3/4 teaspoon pure peppermint extract
8 large candy canes, crushed*
2 pounds white chocolate or confectioners' coating, coarsely chopped
In a medium bowl, whisk dry ingredients.
In another bowl, beat butter and sugar on medium until fluffy, about 4 minutes. On medium-low, add egg, then yolk, until blended. Beat in peppermint extract. Reduce speed to low and slowly add flour mixture, beating until just mixed.
Divide dough into 2 and place dough on sheets of plastic wrap. Shape dough into disks, wrap, and refrigerate 1 hour (up to 2 days).
Lightly flour a piece of parchment and one disk of dough. Roll out to 1/8 inch thickness. Using a 2 inch circle, cut into rounds and place on parchment lined baking sheet. Reroll dough scraps and cut remaining rounds. Refrigerate 15 minutes; repeat with other disk.
Preheat oven to 325*F. Bake 6 minutes, then rotate sheet 180 degrees and bake for another 6 minutes. Transfer parchment to cooling rack; cool completely.
Place candy in a plastic bag and bang away with a kitchen mallet until the candy is crushed. Using a sieve, sift to separate powder from larger pieces and divide into two small dishes.
Melt white chocolate in a heatproof bowl over a pot of simmering water. Dunk cookies in chocolate, turning with two forks, until coated. Use one fork to brush excess from cookie bottom, then transfer to parchment-lined baking sheet. Sprinkle half the cookies with the powdered candy and half with the candy chunks.
Refrigerate baking sheets until set (3 hours). Serve immediately, or freeze.
adapted from Martha Stewart