Yield: 48 Cookies
|6 ounces||Chocolate pieces, semi-sweet|
|⅔ cup||Butter; softened|
|¼ cup||Karo, light|
|2 teaspoons||Baking soda|
|2 packs||Andes mints; about 24 mints|
|Source: Good Housekeeping|
ABOUT 4 HOURS BEFORE SERVING OR UP TO 1 WEEK AHEAD: In a heavy small saucepan over low heat, heat semisweet chocolate pieces until melted and smooth, stirring occasionally. In a large bowl with mixer at low speed, beat melted chocolate, flour, butter or margarine, corn syrup, baking soda, salt, egg, and ½ 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 two hours (or place dough in freezer 40 minutes).
Preheat oven to 350 F. Measure ⅓ cup sugar into a small bowl. With hands, shape dough into 96 balls; roll balls in sugar to coat. On ungreased cookie sheets, place balls, about two inches apart.
Bake cookies 12 to 15 minutes until set. Immediately remove half of cookies from cookie sheets and invert onto work surface. While they are still hot, place chocolate-covered mint patties on the cookies on your work surface. Then quickly top with remaining cookies, top-side up, pressing cookies together slightly so the mint patty spreads out to the cookie edges as it melts. With a pancake turner, remove the cookies to wire racks to cool. Store cookies in a tightly covered container to use up within 1 week.