Dipped Chocolate Peppermint Cookies

Into a large mixing bowl, add butter, sugar and vanilla extract. Beat at medium speed for about three minutes, until light and fluffy.

Add eggs one at a time, mixing just until combined after each addition.

In a separate bowl, whisk together flour, baking powder, salt and cinnamon.

Add dry ingredients to web ingredients in three to four batches, mixing well between each addition, until dough comes together.

Cover bowl with a clean kitchen towel and refrigerate for one hour.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

On a lightly floured surface, roll out dough into a rectangle about 1/4-inch thick. Using 3- or 4-inch circular cookie cutter (or cutter shape of choice), cut dough into circles.

Re-roll remaining dough and cut shapes until all dough has been used.

Bake for 11 to 12 minutes. Remove from oven and let cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.

In a microwave safe bowl, melt chocolate in 30-second intervals, stirring well between each interval, until fully melted. Alternatively, melt in the top of a double boiler on the stove, stirring until melted.

Dip each cookie halfway in chocolate and let excess chocolate drip off, place on parchment paper, and sprinkle with crushed candy canes before chocolate sets.