How to make it:
You're going to want to place the dough in the fridge for optimal chewiness for a minimum of 30 mins prior to baking (max overnight).

Preheat the oven to 350° F. Line baking sheet with parchment paper.

In a medium sized bowl, stir together the flour, baking soda, baking powder and salt. Set aside.

Using an electric mixer, beat together the shortening and sugar until fully combined and fluffy. Beat in applesauce, and vanilla and peppermint extracts. Gradually blend in the dry ingredients.

Use a cookie scoop to keep the size consistent, otherwise eyeball about the size of a golf ball. If you like extra sugar on your cookies, roll around in a bowl of sugar before placing on the cookie sheet.

Place the cookies about 1 1/2 inches apart. Lightly push down on the dough to flatten slightly.

Bake for 8-9 minutes. You want to see the tops slightly start to crack and the edges slightly turning brown. Let cool for a minute on the sheet before transferring to a cooling wire rack.

Melt the chocolate in the microwave in 30 second increments, stirring in between. Use a spoon to drizzle over the cookies.

Crush the peppermint candy canes in a ziplock bag with a wooden spoon. Sprinkle the crushed pieces over the chocolate drizzle.

For each batch, slide the parchment paper off the pan with the decorated cookies and set aside. I used a clean piece of parchment paper in between batches.

Let the cookies sit to give the chocolate a chance to set up - but not necessary before taking your first bite.

Set them out for Santa, or enjoy them all to yourself!