Mistletoe mint cookies

1 batch

Ingredients

Quantity Ingredient
¾ cup Margarine
1½ cup Brown sugar firmly packed
2 tablespoons Water
2 cups Chocolate chips
2 eaches Eggs
2½ cup Flour
1¼ teaspoon Baking soda
½ teaspoon Salt
12 ounces Andres mint candy (2 boxes)

Directions

Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly.

At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough.

When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough into very small balls (about ½ teaspoon per ball). Place 2 inches apart and bake for 10 minutes.

Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.

Recipe by Marge Hummel of Anamosa, Iowa; as published in the Cedar Rapids Gazette 19Nov94

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