Chocolate-Peppermint Waffle Cookies

In a medium saucepan heat and stir the 1 cup butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat and let cool slightly.

In a large mixing bowl beat the granulated sugar, eggs, vanilla, salt, and coffee crystals with an electric mixer on medium to high speed about 4 minutes or until thick and pale. Beat in the melted chocolate mixture. Beat in the 1/2 cup of cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Heat an electric waffle iron according to manufacturer's directions. Lightly grease the grids. Spoon 2 tablespoons batter into the center of each waffle section to make 1 1/2- to 2-inch cookies. Close the iron and cook for 1 to 1 1/2 minutes or until set. Using a fork, loosen the cookies from the grid. Transfer to a wire rack and let cool. Repeat with remaining batter, lightly greasing grids after each batch.

In a small saucepan melt the 2 tablespoons butter over low heat. Remove from heat. Stir in the powdered sugar and the 2 tablespoons cocoa powder until smooth. Stir in the milk and peppermint extract to make a thin glaze.

Dip one side of each cookie in the glaze to coat the top, allowing excess glaze to drip off. Transfer to a parchment-lined baking sheet; sprinkle with crushed peppermint candies. Let stand until set.