4 oz. semi-sweet chocolate, broken up
1/2 C butter
1 C sugar
1 3/4 C flour
1/4 tsp. salt
2 TBSP. cocoa powder
1 tsp. mint extract
4 oz. white chocolate, broken up
1/2 tsp. vegetable oil
1/3 C crushed candy canes
Heat oven to 325 degrees. Spray two large baking sheets.
Place chocolate in microwave-safe bowl. Heat for one minute, then stir until smooth. Let cool for 5 minutes.
Beat butter and sugar in large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour, salt and cocoa powder until soft dough forms. Beat in mint extract.
Drop dough by rounded spoonfuls onto baking sheets. Bake for 16-18 minutes or until dry on top. Cool on wire racks.
While cookies are cooling, combine white chocolate and oil in glass bowl. Microwave for 30 seconds, stir, then microwave another 30 seconds. Stir until smooth. Spoon 1 tsp. white chocolate onto each cookie, then top each with 1/2 tsp. of crushed candies. Let stand to harden about 30 minutes. Store in an airtight container. Makes about 30 cookies.