Monday, January 18, 2010
Farmhouse Chocolate Mint Cookies
3/4 c butter
1-1/2 c brown sugar - firmly packed
2 T water
12 oz pkg semi-sweet chocolate pieces
2-1/2 c flour
1-1/4 t baking soda
1/2 t salt
1 lb green chocolate mint wafers or Andes mints
chocolate sprinkles - omit if using Andes mints
Place butter, sugar, and water in saucepan on low heat until butter is melted.
Add chocolate pieces and stir until partially melted.
Remove from heat. Continue to stir until chocolateis completely melted.
Pour into a large mixing bowl and let stand about 10 minutes to cool slightly.
With mixer at high speed, beat in eggs, one at a time.
Reduce speed to low and add combined dry ingredients, beating just ubtil blended.
Chill dough about 1 hour.
Line 2 baking sheets with foil.
Roll teaspoonsful of dough into balls. Place 2" apart on cookie sheets.
Bake at 350º for 11-13 minutes. DO NOT OVERBAKE!
Immediately place mints on hot cookie.
Allow to soften, then swirl mint over cookies and decorate with chocolate sprinkles,
Remove from baking sheets and cool completely.
Nutritional facts (daily value): Calories 3749kcal; Protein 46g (93%); Total Fat 151g (232%)(Sat. 91g (455%)); Chol. 789mg (263%); Carb. 561g (187%); Fiber 8g (34%); Sugars 319g; Calcium 423mg (42%); Iron 23mg (126%)