2 1/2 cups powdered sugar 1 egg white (meringue powder may be substituted) 2 Tbsp. butter, melted 4 small lids peppermint flavoring 1/4 cup paraffin, shaved 1 pkg. (12 oz.) chocolate chips
Mix powdered sugar, egg white or meringue, butter and peppermint flavoring. Make into small balls about the size of a quarter and then flatten on a cookie sheet. Put in the freezer. Melt chocolate and paraffin over a double boiler. When melted take mints out of freezer. Put a toothpick though the center of the mint and dip into chocolate. If mints on the cookie sheet begin to soften and thaw, refreeze because they are easier to dip. Put back on cookie sheet and let chocolate harden in the freezer. Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.