Mintywiches

1. 1

   Combine butter, sugar, and egg in large mixing bowl and beat until light and creamy.

2. 2

   Blend in melted chocolate and syrup.

3. 3

   Sift together flour, soda, and salt.

4. 4

   Stir into chocolate mixture.

5. 5

   Chill overnight.

6. 6

   Dough will be quite firm.

7. 7

   Using a round 1/4 teaspoon of dough, shape into a ball and roll in granulated sugar.

8. 8

   Repeat for all dough and place cookies on ungreased cookie sheets.

9. 9

   Bake at 325F (160C) for 8 to 10 min.

10. 10

    Remove each batch from oven and let stand just a few seconds.

11. 11

    Do not cool.

12. 12

    Turn half of each batch upside down and top each cookie with a mint half.

13. 13

    Top them with second cookie (making a cookie sandwich from the two wafers and Andes candy).

14. 14

    Place Mintywiches on racks so that the filling will harden - twist slightly so that you lose the inchsquareness inch of the mint.

15. 15

    Hint: This dough becomes sticky and hard to manage at room temperature.

16. 16

    Return to the refrigerator between batches.

* Per serving · 4 servings · Values may vary.

No additional tips available.