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Using ingredient on baking shee use a cookie stamp to imprint the tops
Chocolate
9
long (inches)
2 1/2
halfamp
2
in diameter (inches)
1
egg
1
on baking shee use a cookie stamp to imprint the tops (apart)
1/2
roun
1/2
at a time
1/2
a log (into)
1/4
layer of mint filling over the bottoms
600
gr
powdered sugar