Chocolate in Chocolate-Peppermint Thumbprints

• 2 c. flour
• 1/2 tsp. salt
• 6 tbsp. cocoa powder
• 2 tbsp. vegetable oil
• 2 stick unsalted butter
• 1 c. sugar
• 2 large egg yolks
• 1 1/2 tsp. vanilla extract
• 1 1/2 c. macadamia nuts
• 8 oz. white chocolate
• 1/2 tsp. peppermint extract
• 1/2 c. peppermint candies

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or foil.
2. Whisk together flour and salt in medium bowl; set aside.
3. In small bowl, stir together cocoa and oil until blended; set aside.
4. In large bowl with electric mixer at medium speed, beat butter and sugar until fluffy.
5. Add egg yolks, one at a time, beating well after each addition.
6. Beat in vanilla and cocoa mixture.
7. Reduce speed to low and beat in flour mixture until just blended.
8. Roll dough into 1-inch balls; roll each ball in chopped macadamia nuts.
9. Place 11/2 inches apart on prepared baking sheet.
10. Using your thumb, press a deep indentation into the center of each ball.
11. Bake until indentation remains when lightly touched, about 9 to 12 minutes.
12. Remove from oven and cool on baking sheet for 5 minutes.
13. Transfer cookies to a wire rack to cool completely.
14. Meanwhile, melt white chocolate in double boiler or microwave, stirring until smooth.
15. Mix in peppermint extract.
16. Spoon melted chocolate into cookies and sprinkle with crushed candy.
17. Allow chocolate to set before serving, about 30 minutes.

flour, salt, cocoa powder, vegetable oil, butter, sugar, egg yolks, vanilla extract, nuts, white chocolate, peppermint, peppermint candies

Taken from www.delish.com/recipefinder/best-recipes/vegetarian-recipes-diets/chocolate-peppermint-thumbprints (may not work)