Peppermint Frangos
1 c. butter
2 c. sugar
4 oz. unsweetened chocolate, melted
4 eggs
2 tsp. vanilla
2 tsp. peppermint extract
1 c. vanilla wafer crumbs
Cream first 2 until light and fluffy. Gradually beat in eggs 1 at a time, beating after each. Mix in next 2. Sprinkle half of crumbs in 24 small paper cupcake liners. Add chocolate mixture. Top with remaining crumb. Freeze. Peel off papers and serve. Can omit paper liners and freeze in an 8” sq. pan, cut into squares.
Source: The Polk Public Museum of Lakeland FL, “Polk-Pourri,” 1979
1 c. butter
2 c. sugar
4 oz. unsweetened chocolate, melted
4 eggs
2 tsp. vanilla
2 tsp. peppermint extract
1 c. vanilla wafer crumbs
Cream first 2 until light and fluffy. Gradually beat in eggs 1 at a time, beating after each. Mix in next 2. Sprinkle half of crumbs in 24 small paper cupcake liners. Add chocolate mixture. Top with remaining crumb. Freeze. Peel off papers and serve. Can omit paper liners and freeze in an 8” sq. pan, cut into squares.
Source: The Polk Public Museum of Lakeland FL, “Polk-Pourri,” 1979
