Mistletoe Mint Cookies Recipe:
3/4 cup margarine
1-1/2 cup brown sugar, firmly packed
2 tablespoons water
2 cup chocolate chips
2-1/2 cup flour
1-1/4 teaspoons baking soda
1/2 teaspoon Salt
12 ounces Andes mint candy (2 boxes)
Melt margarine, add chocolate chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees F. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes.
Remove from oven and while cookies are still on pan, place half a candy piece on each of the mistletoe mint cookies. Remove to waxed paper (or cooling racks), wait about a minute and swirl the candy pieces across top of cookies.