put those leftover candy canes to good use.

ingredients:
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)

preparation:
combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. let cool 30 minutes.

add eggs to melted chocolate, 1 at a time, stirring well. stir in extracts.

combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. stir in chocolate morsels. cover and chill dough 2 hours or until firm enough to shape.

shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. let cookies cool 5 minutes on baking sheets. transfer to wire rack to cool completely.

whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. drizzle with melted chocolate, if desired. sprinkle cookies again with chopped peppermint, if desired. let cookies stand until glaze and chocolate are firm.

yield: 2 1/2 dozen

image & recipe via sunset