In a large bowl cream butter and peppermint extract until fluffy. Sift dry ingredients directly into bowl and mix until combined.
Move to a lightly floured flat surface and gently knead together, form into a ball, wrap in plastic and refrigerate one hour.
Pre-heat oven to 350F (180C). Line cookie sheets with parchment paper.
Remove dough from the fridge and roll into golf ball size balls, place on prepared cookie sheets about 1 1/2 inches apart. Lightly flatten with a fork or a flat bottomed glass,(dip in flour first so the dough doesn't stick). Refrigerate for 15 minutes then bake for approximately 15-18 minutes or until the edges are lightly golden (do not over bake).
Let cool completely before frosting and sprinkling with crushed peppermint candies. Enjoy!
Beat butter, cream, icing sugar and peppermint extract until creamy. (if too thick add a little cream at a time, if too thin add more icing sugar).