2/3 c Butter; softened
1/2 c Granulated sugar
1 Egg
6 oz Chocolate chips; melted
1/4 c Light corn syrup
1 3/4 c Flour; sifted twice
1/4 ts Salt
2 ts Baking soda
Granulated sugar (in which to roll dough Andes mint wafers; broken -in half Combine butter, sugar, and egg in large mixing bowl and beat until light and creamy. Blend in melted chocolate and syrup. Sift together flour, soda, and salt. Stir into chocolate mixture. Chill overnight. Dough will be quite firm. Using a round 1/4 tsp. of dough, shape into a ball and roll in granulated sugar. Repeat for all dough and place cookies on ungreased cookie sheets. Bake at 325 for 8-10 min. Remove each batch from oven and let stand just a few seconds. Do not cool. Turn half of each batch upside down and top each cookie with a mint half. Top them with second cookie (making a cookie sandwich from the two wafers and Andes candy). Place Mintywiches on racks so that the filling will harden – twist slightly so that you lose the “squareness” of the mint. Hint: This dough becomes sticky and hard to manage at room temperature. Return to the refrigerator between batches. ! Posted on Prodigy by Susan Argyelan —–