Peppermint chocolate cookies

These cookies are courtesy of Rachel Ray magazine. (She's got other great cookie recipes, so go pick up the Dec/Jan issue today!) I've made them twice as gifts and they've gone over well both times. I really like the double chocolate, though for the topping I cheated and used chocolate chips and pre-crushed peppermint pieces.

You'll Need:
1 1/2 sticks of unsalted butter, softened
1 1/2 cups cofectioner's sugar (I never said these were GOOD for you!)
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
2 3.5 oz. bars dark chocolate, chopped (or one bag of dark chocolate chips, like Ghiradelli)
1/2 teaspoon of vegetable oil (for melting the chocolate)
2/3 cup finely crushed candy canes or peppermint candies (or wilton peppermint pieces!)

parchment paper

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioner's sugar until creamy. Then, beat in the egg.
2. In a medium bowl, mix together the flour, cocoa powder, and salt. Add to the mixer about 1/3 at a time.
3. Lay a 16-in. sheet of parchment paper out on the counter, turn out dough onto the surface.
4. Using your hands, form a large (12-inch) cylinder, wrap tightly in the parchment, and refrigerate for 30 minutes. Reshape the cylinder and refrigerate for 30 more minutes.
5. Preheat the oven to 350 and line two cookie sheets with parchment paper.
6. Unwrap the dough and using a sharp knife, slice into 1/3-in-thick rounds. Place about 1-in. apart on cookie sheets and bake until firm, 18-20 minutes. Let cool completely.
7. In a bowl, combine the chocolate and oil, microwave for 30 seconds. Then, stir until smooth. (if chocolate isn't melted, put it in for 10 second intervals until mixture is smooth)
8. Spread a small amount of chocolate onto the top of each cookie, following with peppermint pieces. Allow to cool.
9. Enjoy!

Suggestions/Adaptations
1. The first time I made these I didn't refrigerate them long enough, but they came out fine. If crunched for time, skip the second refrigeration.
2. The recipe calls for adding half the chocolate and the oil to the microwave, and then stirring in the rest of the chocolate pieces, but this didn't seem to work for me, so I just microwave the whole thing in two 30 second rotations, stirring in between.
3. I have also found that wax paper works fine for refrigeration, but don't use it to bake! Instead, just grease your cookie sheet lightly.

Best of luck to you! Enjoy these yummy and festive holiday treats!