Peppermint Chocolate Cookies

Okay y'all, don't make these for the cookie swap - I'm bringing them this year!
My sister found these in Rachael Ray's Everyday Dec/Jan issue.

Peppermint Chocolate Cookies
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/2 cups confectioners sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 oz bars dark chocolate, finely chopped
1/2 tsp vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg.
In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch long cylinder; wrap tightly in the parchment and roll into smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350 degrees, line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3 inch thick rounds. Place about 1 inch apart on the cookie sheet; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine 2/3 of the chopped chocolate with the oil; microwave 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Makes 28 cookies, 25 min. pre (plus chilling and cooling), bake 20 minutes.