Chocolate-Peppermint Wafers

Directions

1. Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece out ¼ inch thick. Cut into squares with a 2-inch cookie cutter. Refrigerate on baking sheets until firm.
2. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
3. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Dip cookies in 4 ounces melted chocolate and sprinkle with ½ cup crushed peppermint candies. Chill until set.