Preheat oven to 350°F.

In the bowl of your mixer cream together the butter and cream cheese until smooth.

Add sugar and mix until combined, followed by egg yolk and peppermint extract.

Add salt and then flour 1/2 cup at a time until a smooth batter forms. It should stick to itself but not to your hands.

At this point, you can add food coloring, if using.

Divide the cookie dough into workable batches and fill the cookie press.

Press cookies onto a clean, ungreased cookie sheet. If cookies to dot adhere to the pan it may be greasy. Try washing the cookie sheet and placing it in the refrigerator to chill before trying again.

Bake at 350°F for 12-15 minutes.

Dip the bottom of each cookie into dark chocolate, then press into crushed candy canes.

Set aside on parchment or wax paper until set.

Using a store-bought frosting, spread about one teaspoon of frosting onto a cookie, then press another cookie of the same shape into the frosting. Press the exposed frosting from the sides into crushed candy canes.

Set aside on parchment or wax paper until set.