| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
A.P. flour |
| 1/2 |
ts |
Baking soda |
| 2/3 |
c |
Packed brown sugar |
| 6 |
tb |
Butter or margarine |
| 1 |
tb |
Water |
| 1 |
c |
<6 oz> semisweet choc. chips |
| 1 |
|
Egg |
| 3/4 |
lb |
Pastel cream mint kisses |
INSTRUCTIONS
Chocolate Mint Creams ^^^^^^^^^^^^^^^^^^^^^
Stir together flour and baking soda. In a medium pan, heat and stir brown
sugar, butter and water over low heat until butter is melted. Add chocolate
pieces and stir until chocolate is melted. Pour into large mixing bowl and
let stand 10-15 minutes or until cool.
Beat egg into chocolate mixture. Stir in flour mixture till well
mixed.(dough will be soft). Covre and chill 1-2 hours or till easy to
handle.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet.
Bake in a 350 oven for 8 minutes. Remove and *immediately* top each cookie
with a mint. Return to oven and bake about 2 minutes more, or till cookies
are done. Swirl melted mints with a knife to "frost" the cookies. Remove
from sheet, and cool till mints are firm. Makes about 48.
BH&G _Cookies for Christmas_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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