Mint Chocolate Truffle Cookies

Ingredients

• 6 squares Baker's semi-sweet baking chocolate
• 3/4 cup (1 1/2 sticks) butter
• 1 cup sugar
• 2 eggs
• 1 3/4 cups flour
• 1/2 tsp Calumet baking powder
• 1/3 cup chopped candy canes

Instructions

1. Microwave chocolate and butter in a large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar.
2. Add eggs, 1 at a time, mixing until well blended after each addition. Add flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate 2 hours or overnight.
3. Preheat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on baking sheets.
4. Bake 10 to 12 minutes or until tops are set. (Do not overbake.) Immediately sprinkle with chopped candy canes. Cool 1 minute on baking sheets. Remove to wire racks; cool completely.

Notes

• Handwritten checkmark on the original.
• Make ahead: wrap cooled cookies in plastic wrap and freeze in an airtight container for up to 1 month. Thaw at room temperature before serving.
• The right edge of this printout was cut off; a few words were filled in from context.

Source: Kraft Foods