Chocolate Mint Drops

By trf0ster

Ingredients

• 1 cup LAND O LAKES® Butter, softened
• 2/3 cup sugar
• 2 teaspoons vanilla
• 1 LAND O LAKES® All-Natural Egg yolk
• 2 cups all-purpose flour
• 1 (10-ounce) package (2 cups) crème de menthe baking chips*
• Powdered sugar

Preparation

Step 1

Heat oven to 325°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Reduce speed to low. Add flour, beating just until mixed. Stir in ⅓ cup baking chips.

Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Meanwhile, place remaining 1⅔ cups baking chips in 1-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth (1 to 2 minutes).

Tilt pan and dip tops of each cookie into melted chocolate; shake off excess chocolate. Place onto waxed paper. Let stand at room temperature until chocolate is set (15 minutes). Sprinkle with powdered sugar. Store in container with tight-fitting lid.

*Substitute 60 crème de menthe candy thins, chopped.

VARIATION:
Mint Snowballs: Roll warm cookies in powdered sugar rather than dipping in melted mint chocolate.

Recipe Tip: Melt baking chips in small microwave-safe dish on HIGH (100%power), stirring after 30 seconds, until melted and smooth (30 to 90 seconds).

Recipe Tip: Chocolate can discolor when frozen. To make these cookies ahead; bake cookies and allow to cool completely. Layer cookies, between sheets of waxed paper, in freezer container with tight-fitting lid. Freeze up to one month. Dip thawed cookies in melted mint chocolate the day you serve them.

Recipe Tip: Serve these drop cookies in paper candy cups on a pretty plate for a special after dinner cookie.