| DANISH PEPPERMINTS 2
Tbs. milk
2 cups confectioner's sugar
1 Tbs. melted butter/margarine
1 Tbs. peppermint extract
Chocolate chips (dark or milk chocolate)
Melt butter in saucepan with milk. Do not boil. Remove
from heat, add peppermint extract and confectioner's
sugar. Mix thoroughly. Using a teaspoon, take a little
bit of mixture (about 1/4 tsp.) and form into a little
ball. Place on a cookie sheet covered with wax paper.
Press flat and put a chocolate chip on top. Let dry!
After they are stiff, remove and place on a wire rack to
dry thoroughly, about 24-36 hours. (I have trouble with
them falling through the wires, so I use two racks place
perpendicular on top of each other) Place in a box or
cookie tin between layers of wax paper. This
recipe CAN NOT be doubled! If the dough starts
to dry and the mints become rough around the edges, add
1/8 to 1/4 tsp water. If it becomes too moist; stir a bit
and the mixture will dry out, and can be handled again.
These mints are very strong, so smaller is better.
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