Kathie Oh's Recipe

Opal's Opera Creme Candies

Category: desserts

Ingredients:
4 squares (1 oz size each) unsweetened chocolate, chopped
3 squares (1 oz size each) semisweet chocolate, chopped
3/4 cup butter
1 1/2 cup granulated sugar
3 eggs
1/2 teaspoon mint extract
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup mini chocolate chips
1/2 cup crushed red-and-white candy cane


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Directions:

In heavy saucepan over medium-low heat, melt unsweetened and semisweet chocolates and butter. Remove from heat. Vigorously whisk in sugar. Whisk in eggs, one at a time, followed by mint extract.

In bowl, sift together flour and baking powder; stir into chocolate mixture. Stir in chocolate chips. Transfer to bowl. Cover with plastic wrap; refrigerate for 2 hours.

Preheat oven to 350F. Line baking sheets with parchment paper.

Roll dough by heaping teaspoonfuls into 1-inch balls; place, 2 inches apart on baking sheets. Bake at 350F oven for 8 minutes, or until slightly firm to the touch, rotating and switching pans halfway through.

Remove from oven; sprinkle each cookie with scant 1/4 teaspoon chopped candy. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely.