Sugar Cookies

• 1
  In a medium bowl, whisk together flour, baking soda and salt.
• 2
  In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
• 3
  Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.
• 4
  Divide dough in half. Place one piece of dough between two pieces of lightly floured parchment paper and roll out to 1/4-inch thick slab. Repeat with remaining dough. Transfer both slabs to a baking sheet and chill at least 1 hour or overnight.
• 5
  Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
• 6
  Cut out cookies with a 2-inch square cookie cutter, re-rolling scraps as needed. Arrange 2-inches apart on prepared baking sheet, storing unbaked cookies in the refrigerator until needed.
• 7
  Bake for 10-12 minutes, or until lightly browned on edges. Let cool 3- 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely. Continue baking cookies until all of the dough has been used.

Chocolate Peppermint Topping

• 1
  Melt half the chocolate in a heatproof bowl set over simmering water. Stir in remaining chocolate and remove from the heat. Let sit a few minutes, then stir until smooth and completely melted.
• 2
  Dip each cookie halfway into chocolate, letting excess drip off, and return to baking sheet. Sprinkle chocolate with remaining crushed peppermint and let stand until chocolate is set, about 1 hour.