Cream shortening and sugars together in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.

Gradually stir in the all-purpose flour, salt, and baking soda until just combined.

Stir in the crushed peppermint candies.

Shape the dough into a 15-inch roll.

Wrap the roll tightly in plastic wrap.

Refrigerate for at least 4 hours to chill the dough.

Preheat oven to 375°F (190°C).

Unwrap the chilled dough and slice into 1/8-inch thick rounds.

Place the cookie slices 2 inches apart on ungreased baking sheets.

Bake for 6-8 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.