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1
Sift flour, cocoa, and salt into medium bowl.
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2
Beat butter and sugar in large bowl until smooth.
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3
Beat in vanilla.
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4
Add dry ingredients; beat until dough holds together.
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5
Divide dough in half.
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6
Shape each piece into disk.
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7
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
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8
Set rack in center of oven and preheat to 300F Line 2 rimmed baking sheets with parchment.
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9
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
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10
Using 3-inch star-shaped cutter, cut out cookies.
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11
Transfer to sheets, spacing 1 inch apart.
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12
Gather scraps into ball.
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13
Wrap; chill until firm, about 30 minutes.
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14
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.
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15
Cool on sheets 10 minutes.
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16
Transfer to racks and cool completely.
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17
Repeat rolling, cutting, and baking until all dough is used.
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18
Do ahead Can be made ahead.
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19
Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
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20
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.
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21
Using small spoon, drizzle chocolate over cookies in zigzag lines.
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22
Sprinkle with crushed candies.
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23
Drizzle remaining chocolate over.
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24
Let stand until chocolate is set, at least 1 hour.
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25
Do ahead Can be made 3 days ahead.
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26
Store cookies between sheets of waxed paper in airtight container at room temperature.
