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Directions: DIRECTIONS: Melt 5 oz of the Mint Wafers in a double
boiler, stirring constantly or microwave on medium for
about 3 minutes. Set aside. Cream butter with sugar,
egg and salt. Mix in melted chocolate. Gradually add
flour. Chill dough at least 1 hour. Shape dough into
balls, using 1 level Tbsp for each cookie. Roll balls
into nuts. Place on greased baking sheets. Flatten
slightly with the palm of hand. Bake at 350-F for only
8 minutes. Remove from oven and place Mint Wafer on
top of each cookie, pressing slightly. Continue baking
3 5 minutes longer or until cookie is firm.
Source: Recipes from Ghirardelli Chocolate Company of
San Francisco
From: Sallie Austin
| Ingredients:
1 1/3 Cup(s) unsifted flour
2/3 Crumbled enchilada cheese
3/4 Cup(s) butter, softened
10 Ounce(s) ghirardelli mint chocolate wafers
3/4 Cup(s) finely chopped walnuts |
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