CHOCOLATE PEPPERMINT STAINED GLASS COOKIES

1 ounce (1 square) unsweetened chocolate
2-1/4 cups unbleached all purpose flour
1/4 cup unsweetened Dutch process cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup (about 4 ounces) peppermint candies

Melt the chocolate in the top of a double boiler set over simmering water or in the microwave on high for 20 seconds to 1 minute depending on how powerful your microwave oven is. Set it aside to cool.

Sift together the flour, cocoa powder, and salt in a medium mixing bowl.

Cream the butter and sugar together in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the melted chocolate and beat to combine. Add the whole egg, egg yolk, and vanilla. Add the flour and cocoa mixture and beat until incorporated, scraping down the sides of the bowl as necessary.

Divide the dough into 2 equal pieces and shape each piece into a 6 inch disk. Wrap each disk in plastic and refrigerate it for at least 2 hours and for up to 2 days. (The dough can be frozen for up to 1 month; defrost it in the refrigerator before use.)

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

Place the peppermints in a food processor and process until finely ground. Transfer the ground candy to a small bowl.

Remove one dough disk from the refrigerator and with a lightly floured rolling pin, roll out the dough 1/8-inch thick on a lightly floured work surface. Using a small glass or biscuit cutter, cut the dough into 3 inch circles. Using small cookie cutters or a sharp paring knife, make decorative cuts in the center of each cookie, leaving a cutout area to fill with candy. Transfer the cookies to the prepared baking sheet. Using a very small measuring spoon, carefully fill each cutout with peppermint candy so that the candy is resting on the parchment paper and is level with the dough. Refrigerate the scraps.

Bake the cookies until they are firm, 6 to 8 minutes. Let them cool completely on the baking sheet. Repeat with the remaining dough balls and then the chilled scraps, using fresh parchment paper.

Chocolate Peppermint Stained Glass Cookies will keep in an airtight container for up to 2 weeks.

Makes about 48 cookies
Adapted from source: Mom's Big Book of Baking by Lauren Chattman