Chocolate Mint Drops

Serve these tender creme de menthe tea cakes as an after dinner treat.

• Ready In: 57 mins
• Serves: 72

Ingredients

• 1  cup butter, softened
• 2⁄3 cup sugar
• 2  teaspoons vanilla
• 1  egg yolk
• 2  cups flour
• 1 (10 ounce) package  creme de menthe baking chips
•  sifted powdered sugar

Directions

1. Heat oven to 325°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Reduce speed to low. Add flour; beat just until mixed. Stir in 1/3 cup baking chips.
2. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Bake for 12 to 15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
3. Meanwhile, place remaining 1 2/3 cups baking chips in 1 quart saucepan. Cook over low heat, stirring constantly, until melted and smooth.
4. Tilt pan and dip tops of each cookie into melted chocolate; shake off excess chocolate.
5. Place onto waxed paper. Let stand at room temperature until chocolate is set. Sprinkle with powdered sugar. Store in container with tight-fitting lid.