Danish Peppermints

• 2 Tablespoons milk
• 2 cups confectioner's sugar
• 1 Tablespoon melted butter/margarine
• 1 Tablespoon peppermint extract
• Chocolate chips (dark or milk chocolate)

Instructions:
Melt butter in saucepan with milk. Do not boil. Remove from heat, add peppermint extract and confectioner's sugar. Mix thoroughly. Using a teaspoon, take a little bit of mixture (about 1/4 tsp.) and form into a little ball. Place on a cookie sheet covered with wax paper. Press flat and put a chocolate chip on top. Let dry! After they are stiff, remove and place on a wire rack to dry thoroughly, about 24-36 hours. (use two racks place perpendicular on top of each other to keep them from falling through the wires) Place in a box or cookie tin between layers of wax paper. This recipe CAN NOT be doubled! If the dough starts to dry and the mints become rough around the edges, add 1/8 to 1/4 tsp water. If it becomes too moist; stir a bit and the mixture will dry out, and can be handled again. These mints are very strong, so smaller is better.