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Title: Chocolate Mint Creams
Categories: Blank
Yield: 4 Servings
| 2/3 | c | Packed brown sugar |
| 1/3 | c | Margarine or butter |
| 1 | tb | Water |
| 1 | (6 oz.) pkg. (1 c.) semi | |
| Sweet chocolate | ||
| P | ||
| 1 1/4 | c | All purpose flour |
| 1 | Egg | |
| 1/2 | ts | Baking soda |
| 1/2 | - 3/4 lb. pastel cream mint | |
| Kisses |
In a medium saucepan heat brown sugar, margarine or butter and water over medium heat just until melted, stirring constantly. Add chocolate pieces. Heat just until chocolate is melted, stirring constantly. Then transfer mixture to a large mixing bowl and let cool for 10 to 15 minutes.
Add about half the flour, the egg, and baking soda to the chocolate mixture. Beat with an electric mixer until thoroughly combined. Beat or stir in the remaining flour. (Dough will be soft.) Cover and chill for 1 to 24 hours or until easy to handle.
Shape dough into 1" balls. Place 2" apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 minutes. Immediately, slightly press a mint into the center of each partially baked cookie. Then bake in the 350 degree oven about 2 minutes more or until cookie edges are firm.
While mints are still warm and soft, use a knife to spread the mints over tops of cookies like frosting. Remove cookies and let stand on a wire rack until mints are set. Makes about 48.
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