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1
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.
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2
Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.
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3
Cover both with plastic and chill for approximately 5 minutes.
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4
Roll out doughs separately to approximately 1/4-inch thickness.
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5
Place peppermint dough on top of chocolate and press together around the edges.
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6
Using waxed paper or flexible cutting board underneath, roll dough into log.
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7
Wrap in wax paper and refrigerate for 2 hours.
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8
Preheat oven to 375 degrees.
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9
Remove dough from the refrigerator and cut into 1/2-inch slices.
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10
Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
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11
Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
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12
Store in an airtight container for up to 1 week.
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13
Sift together flour, baking powder, and salt.
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14
Set aside.
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15
Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
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16
Add egg and milk and beat to combine.
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17
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
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18
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
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19
Preheat oven to 375 degrees F.
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20
Sprinkle surface where you will roll out dough with powdered sugar.
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21
Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
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22
Move the dough around and check underneath frequently to make sure it is not sticking.
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23
If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
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24
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
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25
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
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26
Serve as is or ice, as desired.
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27
Store in airtight container for up to 1 week.
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28
Yield: approximately 3 dozen, 2 1/2-inch cookies
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29
Inactive Prep Time: 2 hours
