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About 42 HERSHEY'S BLISS Milk Chocolates with Creme de Menthe
2/3 cup butter or margarine
1-1/4 cups sugar
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1. Heat oven to 350°F. Remove wrappers from chocolates. Cutting from corner to corner, cut each chocolate into four triangles; set aside.
2. Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add egg; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. (If necessary, refrigerate dough until firm enough to handle.)
3. Roll dough into 3/4-inch balls. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until cookie is set; remove from oven. Immediately place 2 triangle pieces on each cookie; allow candy pieces to soften. Using wooden pick spread only chocolate portion along outer edges of cookie to fill in surface edge. Swirl remaining creme de menthe center through chocolate to give swirled effect. Remove cookies to cooling rack; cool completely. Makes about 7 dozen cookies.
Oh. My. Word. This is my new favorite Christmas cookie recipe and I plan to make them every year. I decided to try something new for a Christmas cookie exchange party and these were my experiment. They are melt-in-your-mouth good. Chewy, chocolately and have just the right amount of mint. They are delicious right out of the oven when they are still warm. FYI, they need to be refrigerated to harden the chocolate (if you need to layer/transport them). Also, it's difficult to get the 'paisly' part to look at pretty as the picture, but they are still attractive and SO yummy!
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