Russian mint pies

Yield: 12 Servings

Measure Ingredient
1 cup Butter
2 cups Sifted powdered sugar
4 Squares unsweetened chocolate; melted
4 Eggs
1 teaspoon Peppermint extract -or-
3 drops Oil of peppermint
2 teaspoons Vanilla
24 Vanilla wafers
1 cup Whipping cream or whipped topping
Chopped nuts to garnish
24 Cupcake papers

Cream butter & sugar. Add eggs & beat well. Blend in melted chocolate & flavoring. Put a vanilla wafer in each cupcake paper in a muffin tin. Fill ¾ full with chocolate mixture. Top with whipped cream. Sprinkle with nuts & freeze. Remove from muffing tins & store in plastic bags after freezing.

Thaw before eating, if desired, or may be eaten frozen.

LINDA MINK

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

Similar recipes