Mint Chocolate Truffle Cookies

About 3 1/2 dozen or 22 servings, two cookies each

6 squares BAKER'S Semi-Sweet Baking Chocolate
3/4 cup (1 1/2 sticks) butter
1 cup sugar
2 eggs
1 3/4 cups flour
1/2 teaspoon CALUMET Baking Powder
1/3 cup crushed candy canes

PREHEAT oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.

ROLL heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.

BAKE 10 to 12 minutes or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 minute on baking sheets. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 1 week.

Size-Wise: Chocolate and mint make a terrific winter combination. Enjoy a serving of these truffle cookies at your next holiday celebration.

Make Ahead:
Prepare and bake cookies as directed; cool completely. Wrap in plastic wrap, then place in airtight container or resealable freezer-weight plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

Variation:
Prepare as directed, using 1 package (6 squares) BAKER'S Bittersweet Baking Chocolate and increasing sugar to 1 1/4 cups.

Nutritional Information: Calories 180 Total fat 9 g Saturated fat 5 g Cholesterol 35 mg Sodium 65 mg Carbohydrate 23 g Dietary fiber 1 g Sugars 13 g Protein
2 g Vitamin A

4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 6 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.