Peppermint Bark Shortbread Cookies

1 cup cold butter, cut into small pieces
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup dark cocoa
¼ teaspoon salt
Add all ingredients at once to the food processor. Mix on high for approximately 1-2 minutes or until dough forms a ball. Add 1 Tablespoon additional flour for high elevation. Scoop out 16 – 1 ¼“ dough balls. Roll and flatten to ¼”. Refrigerate for 2+ hours. Bake at 350 degrees for 13-15 minutes. Let cool for 10 minutes. Top with melted  peppermint flavored candy melting discs. (6 oz. vanilla melting discs mixed with ½ teaspoon peppermint extract.) Immediately top with Peppermint Crunch. Drizzle with a dark chocolate bar, if desired.  Let set. Share!