CHOCOLATE MINT COOKIES
"These delicious, thin and crisp cookies are wrapped around a chocolate mint wafer."
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1 cup butter, room temperature
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2 to 3 pkgs chocolate mint wafers (I use Andes candies)
Preheat oven to 375 degrees F.
In large bowl, combine all ingredients except the mint wafers; beat at low speed until dough forms. Chill dough for at least 2 hours to become firm enough to handle.
When cold, shape about two teaspoons of dough around each chocolate mint, making sure to cover the candy completely. Smooth the edges and place on on ungreased cookie sheets.
Bake at 375 degrees F for 9-12 minutes, until light golden brown. Remove from cookie sheet immediately and place on wire rack to cool.
*These can be glazed with some melted chocolate when cooled, or topped with some chopped pecans before baking, if you like.
TO FREEZE DOUGH:
Divide dough into two teaspoon portions and freeze on a cookie sheet. Package frozen portions into plastic freezer bags and label, seal, and freeze up to 3 months. To use, let dough stand overnight in the refrigerator. Wrap dough around the mint candy and bake as directed.
Makes about 4 dozen |