| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Batch |
INGREDIENTS
| 3/4 |
c |
Margarine |
| 1 1/2 |
c |
Brown sugar firmly packed |
| 2 |
tb |
Water |
| 2 |
c |
Chocolate chips |
| 2 |
|
Eggs |
| 2 1/2 |
c |
Flour |
| 1 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 12 |
oz |
Andres mint candy (2 boxes) |
INSTRUCTIONS
Melt margarine, add chips and stir until partially
melted. Remove from heat and stir until chips are
completely melted. Pour into large bowl. Add brown
sugar and water and cool slightly.
At high speed, beat in eggs one at a time. Reduce to
low speed and add dry ingredients. Stir until
blended. Chill dough.
When ready to bake, line cookie sheets with foil.
Preheat oven to 350 degrees. Roll dough into very
small balls (about 1/2 teaspoon per ball). Place 2
inches apart and bake for 10 minutes.
Remove from oven and while cookies are still on pan,
place half a candy piece on each cookie. Remove to
waxed paper, wait about a minute and swirl the candy
pieces across top of cookie.
Recipe by Marge Hummel of Anamosa, Iowa; as published
in the Cedar Rapids Gazette 19Nov94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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