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1
Combine flour, cocoa, baking powder and salt in bowl until well mixed; set aside.
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2
Combine powdered sugar and butter in another bowl.
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3
Beat at medium speed, scraping bowl often, until creamy.
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4
Add egg and peppermint extract; continue beating until well mixed.
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5
Add flour mixture gradually; beating at low speed until well mixed.
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6
Divide dough into thirds.
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7
Shape each into a ball; flatten slightly.
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8
Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
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9
Heat oven to 375F.
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10
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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11
Cut with 2-inch round cookie cutter.
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12
Place 1 inch apart onto ungreased cookie sheets.
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13
Bake 6-8 minutes or until set.
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14
Remove to cooling rack.
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15
Cool completely.
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16
Place candy coating in bowl; microwave 60-90 seconds, stirring often, until smooth.
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17
Place waxed paper onto flat surface.
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18
Dip each cookie into warm coating; shake off excess.
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19
Place onto waxed paper.
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20
Immediately decorate as desired.
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21
Let stand until coating is set.
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22
Store between layers of waxed paper in loosely covered container.
