GF Chocolate Peppermint Christmas Cookie

So, ever since I made the excellent gluten-free chocolate oreos, I've been devising a way to make my own Thin Mints of Girl Scout fame. Well, this month in Martha Stewart Living, there was her own take on the greatest little cookie, Christmas style. Well, I took a leaf out of her book, and used her basic idea to make my own little gem. I tried her chocolate cookie recipe, and was not a fan. The dough was incredibly difficult to work with, and didn't have the satisfying crunch of the oreo cookie. I'm not going to reprint the recipe here (sorry) but you can follow the link. But, to make it a wonderful little mint cookie, add 1/2-1 tsp pure peppermint extract to your dough, once it's all mixed together. This will depend on how minty you like things to be. Just taste to see, I'm sure you don't mind an excuse to sample the dough. I have decorated the cookies two ways now, and I'll tell you about both. First, I made them more authentically girl scouty, by dipping them in melted Hershey's Mint Chocolate Chips, they were so good that I ate them all before photographing them, and I couldn't get my hands on any more chips today to make some more. Sorry for the lacking visual. The other way is Martha Stewart's design, and very appropriate for the Christmas season. She suggests to dip the cookie in white chocolate (Melissa and I dipped these in white almond bark which was very nicely white) and then, right after dipping, sprinkle with crushed candy canes. As a tip, try to dip the cookies quickly, because the heated chocolate starts to soften the cookie and some don't hold their integrity. They look beautiful, and taste fantastic, too. And, again, because the base recipe is so great, non-celiacs will be equally impressed.