Heat oven to 400 degrees F. Cream butter and sugar over low speed in mixer.
Sift out flour as butter and sugar cream. Then add flour, salt and peppermint extract slowly into the running mixer. Mix well.
Using a spoon scoop out a teaspoon of the dough. Roll into small balls and place on an ungreased cookie sheet, about 1″ apart.
Bake cookies for about 8 to 10 minutes or until very lightly browned. Cool so as to not burn yourself when applying the chocolate.
Meanwhile the cookies are baking heat up the almond bark. Cook the almond bark in a dish over hot water until it begins to melt. Stir occasionally until completely melted. Lower heat.
Using a spoon place a dab of chocolate on the flat side of each cooled cookie. Top with crushed peppermint. Allow cookie to cool and chocolate to harden before serving.