1 1/4 c butter or margarine, softened
2 1/4 c confectioners' sugar
1/3 c baking cocoa
1/4 c sour cream
1 T vanilla
2 1/4 c flour
2 c (12 oz) semisweet chocolate chips (this is where I use the Andes Mint pieces)
1/4 c chocolate sprinkles
In a mixing bowl, cream butter, sugar, and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate 1 hour. Roll into 1-in balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in apart on ungreased baking sheets. Bake at 325 for 10 min or until set. Cool 5 min before removing to a wire rack to cool completely. Makes about 5 1/2 dozen.
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