Holiday baking

[skcin]

Snow-Topped Chocolate Mint Cookies


1 pkg (10 oz) mint chocolate chips
6 Tbsp butter, softened
1 C sugar
2 eggs
1 ½ tsp vanilla
1 ½ C flour
1 ½ tsp baking powder
¼ tsp salt
Powdered sugar

Needs to chill 2 hours
Cookie sheets
Makes approx. 4 dz cookies

Melt 1C chips in microwave (reserve the rest of the chips.) Cool slightly. Cream together butter & sugar until fluffy. One at a time, add eggs, beating well in between. Beat in melted chips & vanilla. In a separate bowl, combine flour, baking powder & salt, then gradually stir into mixture. Stir in rest of chips. Chill at least 2 hours.

Preheat oven to 350. Roll dough into 1” balls & roll in powdered sugar. Place on ungreased cookie sheets, approx. 2” apart. Bake @ 350 for 10-12 minutes until edges are set & centers are almost set. Cool on pan for 10 minutes, then move to wire racks to cool completely.



Rum Balls

1 box vanilla wafers (will make 3&1/4 C crushed)
1 C confectioner’s sugar
¼ C unsweetend baking cocoa
1&1/2 C chopped nuts
3 Tbsp light corn syrup
½ C rum

No bake
Need airtight container

Crush wafers. Combine with ¾ C of the sugar, cocoa & nuts; mix well. Stir in corn syrup & rum. Shape into 1” balls & roll in the extra confectioner’s sugar. Store in an airtight container for several days to develop flavor (the longer you store them, the stronger they’ll taste!) Roll in sugar again before serving.







OK, enjoy. I hope everything turns out great & I hope I didn't screw up my transcriptions due to the beer I decided to drink tonight for some unknown reason.