Cookies

1. In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes.
2. Add the eggs one at a time, completely incorporating each. Mix in the vanilla and yogurt.
3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients with the mixer on low speed. The dough will be sticky.
4. Divide the dough in half onto separate sheets of plastic wrap. Form each half into a rectangle about 1 ½ inches thick. Cover in plastic wrap and refrigerate overnight.
5. When ready to bake, preheat the oven to 425°F. Prepare two cookie sheets by lining them with parchment paper or Silpat.
6. Generously flour your work surface and remove one half of the dough from the refrigerator. Flour the top of the dough and the rolling pin if necessary.
7. Roll the dough out to about ¼-inch thick.
8. Using a 2 ½-inch round cookie cutter, cut the dough into circles and place them on the cookie sheets about 1 inch apart.
9. Bake for 7–9 minutes, until just barely golden. Remove the cookies from the sheets immediately and transfer them to a wire rack to cool completely before frosting. Repeat with the remaining refrigerated dough.

Peppermint Frosting

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peppermint extract until light and fluffy.
2. With the mixer on low speed, gradually add the confectioners’ sugar and salt.
3. The frosting will be dry but should be smooth and creamy. Add the cream one tablespoon at a time, incorporating each addition completely.
4. After all the cream has been mixed in, beat on medium-high speed for about 2 minutes, until light and fluffy.
5. Add food coloring, if desired, and thoroughly combine. Frost the cookies and allow the frosting to set before storing in an airtight container.