CHOCOLATE BUTTONS
1 1/2 cups sugar
1/4 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
3 ounces unsweetened baking chocolate, melted and cooled
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
8 ounces nonpareils (chocolate wafer candies with white candy dots) or chocolate kiss
Cream together sugar and butter. Add eggs and vanilla; blend well. Stir in the cooled melted chocolate; set aside.
Lightly spoon flour into measuring cup; level off. Stir flour, baking powder and salt into the creamed mixture.
Chill dough 30 minutes.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees F for 12 to 15 minutes or until edges are set. Remove from oven; immediately press a chocolate candy in center of each cookie. Cool 1 minute; remove from cookie sheet. Cool on rack.
Makes 54 cookies
Source: Pillsbury
1 1/2 cups sugar
1/4 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
3 ounces unsweetened baking chocolate, melted and cooled
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
8 ounces nonpareils (chocolate wafer candies with white candy dots) or chocolate kiss
Cream together sugar and butter. Add eggs and vanilla; blend well. Stir in the cooled melted chocolate; set aside.
Lightly spoon flour into measuring cup; level off. Stir flour, baking powder and salt into the creamed mixture.
Chill dough 30 minutes.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees F for 12 to 15 minutes or until edges are set. Remove from oven; immediately press a chocolate candy in center of each cookie. Cool 1 minute; remove from cookie sheet. Cool on rack.
Makes 54 cookies
Source: Pillsbury
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