| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Ghirardelli, Cookies |
3 |
Servings |
INGREDIENTS
| 10 |
oz |
Ghirardelli Mint Chocolate Wafers |
| 3/4 |
c |
Butter, softened |
| 2/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1 1/3 |
c |
Unsifted flour |
| 3/4 |
c |
Finely chopped walnuts |
INSTRUCTIONS
DIRECTIONS: Melt 5 oz of the Mint Wafers in a double boiler, stirring
constantly or microwave on medium for about 3 minutes. Set aside. Cream
butter with sugar, egg and salt. Mix in melted chocolate. Gradually add
flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level
Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets.
Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes.
Remove from oven and place Mint Wafer on top of each cookie, pressing
slightly. Continue baking 3 5 minutes longer or until cookie is firm.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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