---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mintywiches
  Categories: Cookies
       Yield: 1 servings
  
     2/3 c  Butter; softened
     1/2 c  Granulated sugar
       1    Egg
       6 oz Chocolate chips; melted
     1/4 c  Light corn syrup
   1 3/4 c  Flour; sifted twice
     1/4 ts Salt
       2 ts Baking soda
            Granulated sugar
            (in which to roll dough
            Andes mint wafers; broken
            -in half
  
     Combine butter, sugar, and egg in large mixing bowl and beat until light
   and creamy.  Blend in melted chocolate and syrup. Sift together flour,
   soda, and salt.  Stir into chocolate mixture. Chill overnight. Dough will
   be quite firm. Using a round 1/4 tsp. of dough, shape into a ball and roll
   in granulated sugar.  Repeat for all dough and place cookies on ungreased
   cookie sheets.   Bake at 325 for 8-10 min. Remove each batch from oven and
   let stand just a few seconds. Do not cool. Turn half of each batch upside
   down and top each cookie with a mint half. Top them with second cookie
   (making a cookie sandwich from the two wafers and Andes candy). Place
   Mintywiches on racks so that the filling will harden - twist slightly so
   that you lose the “squareness” of the mint. Hint: This dough becomes sticky
   and hard to manage at room temperature.  Return to the refrigerator between
   batches. ! Posted on Prodigy by Susan Argyelan
  
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