Cream together the sugar, butter, salt, and peppermint extract in a large mixing bowl.
Stir in the flour until just combined.
Roll dough into a ball and flatten into a disc. Wrap the cookie dough in plastic wrap and chill for at least 1 hour. (Dough can be left in the fridge overnight.)
When you are ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
Roll dough into a rectangle on a lightly floured surface. Trim the sides so the edges are straight. Cut the dough in half longways and then cut the dough in the opposite direction to make cookie sticks (about 1-inch thick).
Place cookies on baking sheets and bake for 12 minutes, or until the edges are just beginning to brown.
Remove from oven and cool completely on a wire rack before adding toppings.
Topping
Melt chocolate and butter over low heat in a small saucepan. Take off heat and stir in the corn syrup and peppermint extract.
Drizzle chocolate over cooled cookies with a spoon, then sprinkle with crushed peppermint candies.
Let chocolate set before serving.
Notes
The yield for this recipe will vary on how thick you cut the dough. I usually get 18 to 24 cookies.