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Russian Mint Pies

  • on April 25, 2009
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Ingrients & Directions

1 c Butter
2 c Sifted powdered sugar
4 Squares unsweetened
-chocolate; melted
4 Eggs
1 ts Peppermint extract -or-
3 dr Oil of peppermint
2 ts Vanilla
24 Vanilla wafers
1 c Whipping cream or whipped
Chopped nuts to garnish
24 Cupcake papers

Cream butter & sugar. Add eggs & beat well. Blend in melted chocolate &
flavoring. Put a vanilla wafer in each cupcake paper in a muffin tin. Fill
3/4 full with chocolate mixture. Top with whipped cream. Sprinkle with nuts
& freeze. Remove from muffing tins & store in plastic bags after freezing.
Thaw before eating, if desired, or may be eaten frozen.


From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,

12 Servings

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