Ingredients

Cookies:

1 cup unsweetened dutch-process cocoa powder

1/2 cup + 2 Tbsp. flour

1/2 cup (1 stick) unsalted butter, room temp

1/2 cup sugar

1 large egg, room temp

Confectioners Sugar, for work surface

Ganache:

1/4 cup heavy cream

6 oz. semi sweet chocolate, very finely chopped

3/4 tsp. pure peppermint extract

For Glaze:

6 oz. semi-sweet chocolate, very finely chopped

Preparation

  1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in bowl and mix on high speed until pale and fluffy (about 3 minutes). Mix in egg until well blended. Refuce speed to low, add flour mixture. Mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
  2. Preheat over to 350. Transfer doughto a work surface lightly dusted with confectioners sugar. Roll out dough to 1/8" thick. Cut out cookies using a 2" round cookie cutter. Space 1/2" apart on baking sheets, lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm.