Mistletoe Mint Cookies
Yield
1 batchPrep
10 minCook
25 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
|
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
water
|
|
| 2 | cups |
chocolate chips
|
*
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounces |
mints
(candy) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
|
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
water
|
|
| 473 | ml |
chocolate chips
|
*
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
mints
(candy) |
* |
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℉ (180℃).
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.
