Chocolate Mint Creams
packed brown sugar
margarine or butter
(6 oz.) pkg.
(1 c.) semi sweet chocolate p
all purpose flour
pastel cream mint kisses,
(1/2 to 3/4)
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
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.