| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Christmas | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 1/2 | ts | Baking soda |
| 2/3 | c | Brown sugar; packed |
| 6 | tb | Butter or margarine |
| 1 | tb | Water |
| 1 | c | Chocolate chips |
| 1 | Egg | |
| 1/2 | lb | Pastel mints; (from Hickory Farms) (up to 3/4) |
INSTRUCTIONS
Stir together flour and baking soda. In a medium sauce pan, heat and stir brown sugar, butter, and water over low hear until butter is melted. Add chocolate chips. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand 10 to 15 minutes or until cool. Beat in egg. Stir in flour mixture until well mixed. Cover and chill for 1-2 hours or until easy to handle. Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8 minutes. Remove from oven and immediately top each cookie with a mint. Return to oven and bake for about 2 minutes more until cookies are done. Swirl the melted mints with a knife to "frost" the cookies. Remove and cool until mints are firm. NOTES : For Christmas time, use red and green mints Posted to MC-Recipe Digest V1 #907 by Diana Stephens <mdstephe@ix.netcom.com> on Nov 13, 1997
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