Chocolate Mint Filled Cookies
|Semi sweet chocolate pieces||6 Ounce (1 Package)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Baking soda||2 Teaspoon|
|Sugar||13 Tablespoon (1/2 Cup Plus 1/3 Cup)|
|Chocolate mint||48 (48 In Number, 1 1/4 Inch Round)|
1. In heavy small saucepan over low heat, heat semisweet-chocolate pieces, stirring occasionally, until melted and smooth.
2. In large bowl, with mixer at low speed, beat melted chocolate, flour, butter or margarine, corn syrup, baking soda, salt, egg, and 1/2 cup sugar until blended. Increase speed to medium; beat until well mixed, scraping bowl frequently with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle, about 2 hours.
3. Preheat oven to 350°F. Measure 1/3 cup sugar into small bowl. Shape dough into 96 balls; roll balls in sugar to coat. Place an even number of balls, about 2 inches apart, on un-greased large cookie sheet.
4. Bake cookies 12 to 15 minutes until set. Immediately remove half of cookies from cookie sheet and invert onto work surface. While still hot, place chocolate-covered mint patties on cookies on work surface. Then quickly top with remaining cookies, top side up, pressing cookies together slightly so mint patty spreads out to cookie edges as it melts. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and mints. Store cookies in tightly covered container.