INGREDIENTS

INSTRUCTIONS

[I think smaller chips, or mini-M&M's, would be better, but regular
will work]  Cream butter and 1 cup powdered sugar until well blended.
Gradually  add salt, vanilla and flour (mixture will be stiff). Stir in
chocolate pieces.  Roll into 1-inch balls and place on ungreased cookie
sheet. Flatten  balls with fork. Bake at 350 F for 12 to 15 minutes
until set but not  brown. While hot, sprinkle with powdered sugar.
Remove to wire racks  to cool.  [Chocolate Mousse and other Fabulous
Chocolate Creations, by Betty  Malisow Potter, p. 17. ISBN
0-913703-11-7. Published 1986, New  Boundary Designs Inc., 1453 Park
Road, Chanhassen MN 55317. Available  by mail order.]  [I made these
cookies, and found them very easy. The dough isn't  sticky, so rolling
out the balls isn't a chore. They were a big hit  when I brought them
to the club; they went quickly. The batch made  two cookie-sheets full.
Next time I think I'll double the recipe.]  March 1995, Chaz Bade
NOTES : "These buttery cookies are light and melt in your mouth."
Makes 25 Cookies Recipe by: "C. Baden" <hazel@NETCOM.COM>  Posted to
brand-name-recipes by Barbra<barbra@pipeline.com> on Feb  03, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 4260
Calories From Fat: 2049
Total Fat: 237.9g
Cholesterol: 488.1mg
Sodium: 633.1mg
Potassium: 365.8mg
Carbohydrates: 525.2g
Fiber: 17.6g
Sugar: 203.1g
Protein: 38.1g