Ingredients
2.5 cups all-purpose flour
1/2 cup sugar
2 sticks of cold butter, cut into small pieces
3-4 tablespoons of colored nonpareils or sprinkles

Instructions

Preheat oven to 325 degrees.

In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a large bowl. With hand, gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 2 equally sized rectangles; freeze 20 minutes. Cut dough into 1-inch squares. Place squares, 1/2 inch apart, on an ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool.

Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months

Chocolate Mint Sandwich Cookies – Yields 20 Sandwich Cookies
1/2 cup (135 gr) butter
1/2 cup (125 gr) light brown sugar
1/4 tsp salt
1 tsp vanilla
1 large egg
1 2/3 cups (250 gr) unbleached all purpose flour
1/2 cup cocoa powder
2 teaspoon baking powder
1 teaspoon espresso powder
Filling
1/2 cup (115 gr) butter
1/4 cup (50 gr) shortening
1 3/4 - 2 cups (230 grams) confectioners’ sugar
2 tablespoons milk
1 tsp mint
A toothpick prick of red colour paste/gel
6 mini candy canes, crushed
Instructions:
1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder
2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated
3) Add flour mixture to wet mixture, beating at medium speed until just combined.
4) Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and refrigerator for an hour. If the cookie dough is too firm to roll, allow to soften slightly.
5) On a lightly floured surface, roll out the dough to a 1/8 inch thick and cut into 2 ½ inch scalloped circles. Place a on a parchment/silpat lined baking sheet. Bake for 12 minutes. Cool cookies on a wire rack

Peppermint Chocolate Biscotti Makes 20-24 cookies Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1-1/4 cups flour
8 ounces milk chocolate, chopped
6 peppermint candy canes, crushed

1. In the bowl of your stand mixer, cream together the butter and shortening.
2. Add the brown sugar, granulated sugar and baking soda. Beat until combined.
3. Beat in the egg and vanilla until combined.
4. Slowly blend in flour until combined.
5. Form dough into a long log, about 20 inches long and 4 inches wide. Place on a parchment lined cookie sheet. (I found it to be easier to shape the dough while it was on the cookie sheet.)
6. Bake at 350 for 25-30 minutes, until the crust is golden brown. The cookie will spread slightly.
7. Remove the pan from the oven and cool for 1 hour.
8. Using a pizza cutter or sharp knife, cut the baked biscotti into 1/2" wide slices. (I used the width of my finger as a rough guide.)
9. Place biscotti, sliced side down, back on the parchment lined cookie sheet.
10. Bake at 325 for 10 minutes, then remove from the oven and flip each biscotti piece to the opposite cut side.
11. Return to the oven for 10 more minutes, until the cookies are crisp.
12. Allow the cookies to cool completely.
13. Melt the chocolate in a shallow microwave safe bowl.
14. Dip the bottoms of each biscotti piece into the melted chocolate. Set on a wire rack, chocolate side up, to harden.
15. Sprinkle crushed peppermint candy canes over the chocolate while it is still soft.
Allow the chocolate to completely harden before storing in an airtight container.