Chocolate Peppermint Shortbread Cookies - the Dancing Deer Baker

Ingredients

• 1 13 cups unbleached all-purpose flour
• 34 cup cocoa powder
• 14 teaspoon kosher salt
• 34 cup unsalted butter
• 12 cup sugar
• 1 egg
• 1 teaspoon natural peppermint oil
• such as Boyajian

Instructions

1. In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended.
2. Set aside.
3. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes.
4. Add the egg and beat until blended about 1 minute more.
5. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more.
6. Turn out onto a floured surface, and gently pat together to form a dense ball of dough.
7. Add peppermint oil and knead gently until evenly combined, and shape into a flat round disk.
8. Wrap tightly with plastic wrap and chill for at least 2 hours.
9. Position rack in the center of the oven and preheat to 325F
10. On a lightly floured surface, roll cookies out to about 1/8 thick, and cut to desired shape.
11. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.