Sift flour, cocoa and salt into a medium bowl.

Beat butter and sugar in a large bowl until smooth. beat in vanilla.

Add dry ingredients; beat until dough holds together.

Divide dough in half. shape each piece into a disk. wrap in plastic; chill until firm enough to roll, at least 45 minutes and upto one day.

Set rack in center of oven and preheat to 300 degrees F. line two rimmed baking sheets with parchment paper (foil works just fine too).

Roll out one dough disk on floured surface to 1/4 inch thickness. using 3 inch star shaped cutter, cut out cookies. transfer to sheets, spacing 1 inch apart.

Gather scraps into ball. wrap; chill until firm, about 30 minutes.

Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.

Cool on sheets 10 minutes. transfer to racks and cool completely.

Repeat rolling cutting and baking until all the dough is used up.

Glaze the cooled cookies with royal icing. sprinkle with crushed candies. let stand until the icing is set.

Tip* the cookies can be prepared ahead. store in an air-tight container at room temperature for upto 3 days. freeze upto 2 weeks. glaze when ready to serve; glazed cookies can be made 3 days ahead. store cookies in air-tight containers between sheets of waxed paper at room temperature.