Chocolate Peppermint Cookies

Makes: 3-1/2 to 4 dozen cookies
Prep Time: 20 minutes
Freeze Time: 2 hours to 1 month
Bake Time: 10 to 12 minutes
Cool Time: 3 to 4 hours

Ingredients Cookies 2-1/4 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon Argo Baking Powder 1/4 teaspoon salt 1-1/2 cups sugar 1/2 cup Mazola Vegetable Plus! Oil 2 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract Chocolate Topping 3/4 cup dark chocolate chips OR 4 ounces bittersweet chocolate 1 tablespoon Mazola Vegetable Plus! Oil 15 peppermint hard candies, crushed

Instructions Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed.  Add flour mixture at medium speed for 1 to 2 minutes until well blended. Divide dough in half.  Form each half of dough into an 8-inch log; wrap tightly with plastic wrap.  Freeze for at least 2 hours or up to 1 month. Preheat oven to 350°F.  Line baking sheets with parchment paper.  Slice frozen dough into 1/4-inch slices on a cutting board; reshape into circular shape, if desired.  Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.  Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack. Microwave chocolate and oil in a microwave-safe bowl for 30 seconds on HIGH (100% power).  Continue to heat and stir in 10 second intervals until chocolate is completely melted and smooth.  Spoon a scant teaspoon of chocolate onto each cookie and sprinkle with peppermint candy.  Let cool for 3 to 4 hours until chocolate has set or briefly chill cookies to set the chocolate. Store in an airtight container for up to 1 week or freeze for up to 1 month.