| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter or margarine |
| 1 1/2 |
c |
Dark brown sugar; packed |
| 2 |
tb |
Water |
| 1 |
|
Bag; (12 oz.) semi sweet chocolate pieces |
| 2 |
|
Eggs |
| 2 1/2 |
c |
All purpose flour |
| 1 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
|
Andes Parfait chocolate mint wafers; (approximately 80) |
|
|
Chocolate sprinkles |
INSTRUCTIONS
m/cgi/mfs/31/export/home/bcouch/public_html/holidaycc/messages/419.html?14#
mfs
In a large saucepan over low heat, cook butter, sugar, and water until
butter is melted. Add chocolate pieces and stir until partially melted.
Remove from heat and continue to stir until chocolate is completely melted.
Pour into a large mixer bowl and let stand 10 minutes to cool slightly.
With mixer at high speed, beat in eggs one at a time. Reduce speed to low
and add dry ingredients, beating just until blended. Chill dough one hour.
Preheat oven to 350 degrees. Line cookie sheet with foil. Roll teaspoonsful
of dough into 1 inch balls; place about 2 inches apart on cookie sheet.
Bake 12 to 13 minutes (no longer-cookies will harden as they cool). Remove
from oven and immediately place a mint on each hot cookie. Allow mint to
melt and swirl mint on cookie. Decorate with chocolate sprinkles. Remove
from cookie sheet and let cool completely.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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