YIELD: Makes 48 servings
1/4 cup – butter or margarine, soft
1/2 cup – honey
2 oz. – semi-sweet chocolate chips, melted
1 – egg
1 T – milk
1 1/3 cups – flour
1/2 tsp. – baking powder
1/2 tsp. – baking soda
1/4 tsp. – salt
1/4 cup – peppermint stick candy, crushed
In a mixing bowl, cream butter and honey until fluffy. Add melted chocolate. Mix well. Blend in egg and milk.
Sift together flour, baking powder, baking soda, and salt. Add to creamed mixture and mix well.
Chill dough for at least 30 minutes.
Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with the bottom of a glass coated with flour to flatten. Sprinkle each cookie with crushed peppermint stick candy. Bake at 350°F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack.
Microwave: Follow recipe directions. Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies – cook for 1 minute, 15 seconds. 12 cookies – cook for 2 to 2-1/2 minutes. Cool cookies slightly before removing.
This recipe is brought to you courtesy of the National Honey Board.