For Christmas one year, I decided to make my sister Stacy a cook book with family favorite recipes. Michelle, a lovely person we used to babysit for, sent me this delightful dish!
2/3 cup butter
1 ½ cup brown sugar
2 Tbsp water
1 lb Andes Parfait mints
2 cups semi-sweet chocolate whips
2 ½ cup flour
1 ¼ baking soda
½ tsp salt
2 eggs
Microwave butter, sugar, and water until melted. Add chocolate chips and stir until melted. Put in mixing bowl and let cool 10 minutes. Mixing at high speed, add eggs, one at a time. Reduce speed to low and add mixture of flour, soda and salt. Beat until blended. Chill 2 hours. Shape into balls, place 1 ½” apart on cookie sheet. Bake 12 minutes at 350°. When pan comes out of the oven, immediately place a mint on each cookie. Let it melt, then “smear” with knife. Makes about 65 cookies.
2/3 cup butter
1 ½ cup brown sugar
2 Tbsp water
1 lb Andes Parfait mints
2 cups semi-sweet chocolate whips
2 ½ cup flour
1 ¼ baking soda
½ tsp salt
2 eggs
Microwave butter, sugar, and water until melted. Add chocolate chips and stir until melted. Put in mixing bowl and let cool 10 minutes. Mixing at high speed, add eggs, one at a time. Reduce speed to low and add mixture of flour, soda and salt. Beat until blended. Chill 2 hours. Shape into balls, place 1 ½” apart on cookie sheet. Bake 12 minutes at 350°. When pan comes out of the oven, immediately place a mint on each cookie. Let it melt, then “smear” with knife. Makes about 65 cookies.
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