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Title: Chocolate Mint Creams Categories: Cookies, Christmas Yield: 1 Servings 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) 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 |