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1
For the cookies: Preheat the oven to 325 degrees.
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2
Line 2 baking sheets with parchment paper or butter the baking sheets.
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3
In a medium bowl, combine the flour, cocoa powder and salt.
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4
Set aside.
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5
In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute.
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6
Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together.
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7
At first the dough will form fine crumbs; then it will come together in large clumps.
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8
Divide the dough in half and shape each portion into a smooth ball.
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9
Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick.
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10
Remove the top piece of wax paper.
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11
Using a 2 1/2-inch star cutter, cut out cookies.
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12
Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
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13
Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes.
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14
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
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15
Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball.
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16
Repeat the rolling and cutting process.
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17
For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies.
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18
Immediately sprinkle with crushed peppermint candy.
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19
The candy will stick to the warm chocolate.
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20
Let the cookies sit until the chocolate is firm.
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21
The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.
