Cream together butter and powdered sugar. Mix in egg and vanilla.

Gradually add flour until well combined (see note). Stir in crushed peppermint by hand

Knead dough a few times until it comes together. Follow directions below

Form the dough into a 1 inch thick round, then cover and chill in refrigerator at least ½ hour.

Flour your rolling surface and the dough, then roll out with a standard roller to about ¼ inch thick.

Spray or flour the embossed roller well. Starting at one edge, roll the embossed rolled over your ¼ inch thick dough to press in the design (this will thin it a little more which is fine).

Position a cookie cutter over pretty areas of the design and cut out cookies. Chill cookies in freezer for about 10 minutes or refrigerator for about ½ hour.

Bake on a parchment lined cookie sheet at 400 F. Start checking for doneness at 7 minutes, then every minute thereafter until cookies are just starting to brown. Cool on wire rack.

On a floured surface, roll the dough into a 2 inch diameter log.

Roll the log in additional crushed peppermint. Roll the log up in wax paper, then chill for at least an hour.

When ready to bake, remove the wax paper, then use a sharp knife to slice off cookies about ¼ inch thick.

Bake on a parchment lined cookie sheet at 400 F. Start checking for doneness at 7 minutes, then every minute thereafter until cookies are just starting to brown. Cool on wire rack.

If baking in multiple batches, store dough in refrigerator while prior batch bakes.