| 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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