Spritzgebäck | German Spritz Cookies

Make the dough
0 Preheat the oven to 350 F.
2 Place two racks in the oven so that it is divided into thirds.
3 Line two baking sheets with parchment paper or silicone baking sheets.
4 In a medium bowl whisk together the flour, sugar, and baking powder.
5 In a larger bowl briefly cream the butter, egg, and peppermint extract together. It's ok if it is still a little lumpy.
6 Pour the whisked dry ingredients into the mixed wet ingredients and use an electric mixer to mix together until just combined.
8 Add in the two tablespoons of heavy cream and mix again until just combined. If it still seems dry add in another tablespoon of cream.
Shape and Bake
9 Add half of the dough into a piping bag, fitted with a large star tip.
10 Pipe the cookies onto the lined baking sheets in any shape. Leave at least 1" of space between each cookie.
11 Then repeat with the remaining dough.
12 Bake the cookies in the preheated oven for 10-12 minutes until the surface is dry. Rotate and swap the baking sheets after 5 minutes to ensure even baking.
13 Once baked, remove the baking sheets and place on wire racks to cool fully.
Decorate
16 Crush the candy canes and place in a small bowl. 
14 Temper or melt the dark chocolate.
17 Dip half of each cookie into the dark chocolate and then sprinkle with the crushed peppermints. 
18 Place back on the parchment paper or silicone baking sheet to set.
19 If the chocolate hasn't been tempered, place the cookies somewhere cool to set.