ANDES MINT COOKIES

I got this recipe years ago from a good friend. She swore me to secrecy and I kept her secret for years and years. Then one year I saw the top secret recipe in an issue of PREVENTION MAGAZINE and figured, okay, the secret is out. So I put the recipe in my novel ON STRIKE FOR CHRISTMAS. If you read my blog you know that I just finished making these with my daughter and granddaughters. Next to those iced sugar cookies these are my all-time favorite. And if you make them I bet they'll be yours, too. Here's the recipe.
Ingredients:
3/4 cup butter
1 1/2 cup firmly packed brown sugar (recipe calls for dark brown but I use light)
2 Tbsp water
2 cups (12 oz) semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp soda
1/2 tsp salt
2 boxes (actually, I use 3) Andes mints (or 2 bags)
Directions:
In a large, heavy saucepan over low heat, melt butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into large mixing bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs, one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough 1 hour for easier handling. Preheat oven to 350. Line 2 cooky sheets with foil. Roll teaspoonfuls of dough into balls and place 2 inches apart on cookie sheets. Bake 12- 13 minutes. No longer. (Cookies will crisp as they cool.) Remove from oven and immediately place a mint on top of each cooky. Allow to soften, then swirl over top. If desired, decorate with chocolate sprinkles. REmove from cooky sheets and cool
Makes about 80. (90 calories each. Don't be planning to diet when you eat these!)

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