Chocolate-Peppermint Icebox Cookies

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.

2. Add the egg and mix until combined, 1 minute more. Add the vanilla and peppermint extracts and mix to combine, 30 seconds more.

3. Add the flour, cocoa powder and salt, and mix to combine. Scrape the side of the bowl well to make sure the dough is evenly mixed.

4. Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1½ inches wide.

5. Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.)

6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

7. Slice the log of cookie dough into ¼-inch-thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.

8. Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before decorating.

9. Working one at a time, dip each cooled cookie into the melted chocolate, covering the cookie halfway. Then dip into the crushed peppermints to coat. Set aside. Repeat with all the cookies, and let them rest until the chocolate is set.

10. Store leftover cookies in an airtight container at room temperature for up to a week.