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Mint Snowballs Snacks and Desserts

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Recipes 1 2 3 4 5 6
Servings 36 72 108 144 180 216
Flour 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.
Baking powder 1-1/2 t. 1 T. 1 T. + 1-1/2 t. 2 T. 2 T. + 1-1/2 t. 3 T.
Salt 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Dark Chocolate and Mint Chips, divided 10 oz. 20 oz. 30 oz. 40 oz. 50 oz. 60 oz.
Butter 6 T. 12 T. 18 T. 24 T. 30 T. 36 T.
Sugar 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Vanilla 1-1/2 t. 1 T. 1 T. + 1-1/2 t. 2 T. 2 T. + 1-1/2 t. 3 T.
Eggs 2 4 6 8 10 12
Powdered sugar

Assembly Directions:
Combine flour, baking powder, and salt. Set aside.

Melt one cup of mint/chocolate chips per recipe in a microwave safe bowl (Microwave one minute on high, stir. Microwave on high for another 30 seconds. Stir until smooth.)

In a mixing bowl, cream butter and sugar. Add melted mint/chocolatechips, vanilla, and eggs. Beat until combined. Gradually beat in flour mixture. Stir in remaining 1/2 cup of mint/chocolate chips. Place dough in freezer. Freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powered sugar. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. Let stand on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely.

Freezing Directions:
Place in freezer bags or containers. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

The mint flavor is strong and can flavor other cookies. Store these cookies away from other cookies.

Nutritional Info: per cookie
Per Serving: 102 Calories; 4g Fat (38.4% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 59mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

From the Monthly Newsletter (Tuesday, December 20, 2011)

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