Frozen French Mint Creams Recipe

From Dorothy McNett's Recipe Book.

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See Also: Candies

Frozen French Mint Creams

1 cup butter
2 cups powdered sugar
4 eggs
4 squares unsweetened chocolate, melted
3-4 drops peppermint oil
2 teaspoons vanilla
18 vanilla wafers
1 cup cream, whipped
maraschino cherries for garnish

Microwave butter on Half power 30 seconds. In processor, blend butter and powdered sugar. Add eggs and process well. Add chocolate and flavorings. Put a vanilla wafer into bottom of paper lined muffin makers. Pile filling over. Whip cream and put a little on top of each. Top with cherry. Freeze. When frozen, individually wrap. Serve frozen.

Recipe created 1995-01-01.

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