Peppermint Crinkle Cookie

Ingredients:
4 oz unsweetened chocolate
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup corn (or other vegetable) oil
2 cups sugar
4 large eggs
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
1 cup powdered sugar

Preheat oven to 350.  Either grease cookie sheets or line with parchment paper.  Sift together flour, salt and baking powder. 
Chop chocolate into quarters, place into microwaveable bowl and microwave for 1 minute and stir it.  If not melted, keep microwaving in 20 second increments.  Once it is melted, pour in the oil and stir.  Add sugar and mix until it is incorporated.  Add eggs one at a time until well blended.  Add the extracts and then the flour mixture.  Make sure the dough is well blended and turn out onto a large piece of plastic wrap and chill overnight, or at least 3 hours.
Drop teaspoonfuls into powdered sugar and roll into a ball.  Place 2 inches apart on baking sheets.
Bake 10-12 minutes
Cool cookies on a rack.