Mint Frangos

Melt the chololate in a Pyrex bowl over a pot hot water. Cream butter, by mixing with an electric mixer. Add powdered sugar and mix. Add eggs and beat well. Add cooled chocolate, vanilla and flavoring (either mint or rum). Mix well and drip on waxed paper. Place in fridge for at least 4 hours, preferably overnight. Store in cool, dry place.

Mint Frangos:

1 12 oz package of milk chocolate chips

1/4 lb butter (not margarine)

1 1/8 cups powdered sugar

2 eggs

2 tsp vanilla extract

1/4 teaspoon peppermint extract or 1/4 teaspoon rum extract

(Found this recipe here)