Peppermint Bark Cookies (Print Version)

# Ingredients:

01 - 1 cup plain flour (for chocolate layer).
02 - 1 cup plain flour (for peppermint layer).
03 - 1/4 cup dark cocoa powder.
04 - 1 tablespoon cornstarch (for chocolate layer).
05 - 1 tablespoon cornstarch (for peppermint layer).
06 - 1 stick butter, soft (for chocolate layer).
07 - 1 stick butter, soft (for peppermint layer).
08 - 1 pinch salt (for chocolate layer).
09 - 1 pinch salt (for peppermint layer).
10 - 1/2 cup sugar (for chocolate layer).
11 - 1/2 cup sugar (for peppermint layer).
12 - 1 teaspoon pure vanilla.
13 - 1 teaspoon peppermint extract.
14 - For Glaze: 1 cup sugar.
15 - 3 tablespoons fresh milk.
16 - 1 teaspoon pure vanilla.
17 - Crushed candy canes for topping.

# Instructions:

01 - Blend 1 cup flour, cocoa, cornstarch, butter, salt, sugar and vanilla until dough forms. Add drops of ice water if needed.
02 - In new bowl, mix remaining flour, cornstarch, butter, salt, sugar and peppermint extract to make dough. Add ice water if needed.
03 - Wrap both doughs separately. Put in freezer for 20 minutes or fridge for 1 hour.
04 - Roll each dough on floured surface. Cut shapes, then stack chocolate layer under peppermint layer.
05 - Put shaped cookies in freezer for 10 minutes. Heat oven to 350°F and bake for 10 minutes.
06 - Mix glaze ingredients until smooth. Once cookies cool, drizzle with glaze and top with candy cane bits.

# Notes:

01 - Use cold butter for best texture.
02 - Chill dough between steps.
03 - Can swap regular flour with gluten-free blend.
04 - Keeps fresh 5 days in sealed container.

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