Preheat the oven to 350 degrees F.

Line several baking sheets with parchment paper or a silicone mat. Set aside.

In a large bowl or bowl of an electric mixer, beat together the butter and ⅔ cup of the confectioner’s sugar until well combined.

Add both extracts and the salt.

Gradually add the flour, beating until well combined.

Crush the peppermint candies by placing them in a resealable bag and hitting them with a rolling pin or flat end of meat mallet.

Add the crushed peppermint candy to the cookie dough mixture and blend well.

Divide the dough using a cookie dough scoop or a tablespoon.

Bake for 8-10 minutes or until the bottoms are lightly golden brown.

Let the cookies cool for 5 minutes on the pan on a wire rack before transferring the cookies from the pan to the rack to cool completely.

Roll the cookies in additional confectioner’s sugar before serving.

Store the cookies in airtight container for up to 3 days.