Instructions

1. In the bowl of a food processor, pulse the peppermint candy pieces until fairly uniform. Add the cocao nibs and pulse several times. Add the flours, cocoa powder, and salt and pulse again to combine. Sprinkle butter cubes evenly over mixture and process for 30-45 seconds. Scrape down the sides and continue to process just until dough starts to clump together. Transfer dough to a lightly floured surface and gently knead together to form a disk. Wrap in plastic wrap and chill for 15-20 minutes.
2. Line baking sheets with silicone mats or parchment paper.
3. On a lightly floured surface, roll the dough until it becomes 3/8-inch thick. Cut into desired shapes and transfer to lined baking sheets. Chill cookies in the refrigerator for 20-30 minutes.
4. While cookies are chilling, preheat oven to 300. Bake cookies, rotating the sheet halfway through baking time, for 18-20 minutes, until cookies appear dry on top. Transfer cookies to a cooling rack to cool completely. Lightly dust with powdered sugar, if desired.