---------- Recipe via Meal-Master (tm) v8.05
       Title: 1994 2nd Place: Surprise Packages
  Categories: Cookies, Holiday
       Yield: 36 servings
       1 c  Unsalted butter, softened
   2 1/4 c  All-purpose flour
     1/3 c  Confectioners'sugar, sifted
       1 ts Pure vanilla extract
       1 ts Water
      36    Thin layered chocolate
            Mint wafers (or other
            Flavor miniature
            Chocolates), unwrapped
            -------------icing----- -- €
            Confectioners' sugar
            Food color, colored
            Sprinkles as desired
      Preparation time: 2 hours Cooking time: 15 to 20 minutes
      1. Heat oven to 325 degrees. Have ready ungreased baking sheets.
      2. Beat butter in large bowl of electric mixer until light and
     fluffy. Beat in half of the flour, the sugar, vanilla and water until
     thoroughly combined.  Beat in the remaining flour.
      3. Use a scant 1 tablespoon of dough and press it flat and thin with
     your hands. Put a chocolate mint wafer in the center and fold the
     dough over to completely cover each chocolate and to form a neat,
     rectangular package. Pinch the edges to seal. Place 1 inch apart on
     ungreased baking sheets.
       4. Bake until bottoms are lightly browned, 15 to 20 minutes. Cool a
     few minutes on the baking sheets and then cool completely on wire
      5. For icing, mix confectioners' sugar and milk to make a thin icing;
     color icing as desired. Use a small spatula to ice cookies. Decorate
     as desired so cookies resemble Christmas packages.
      For variety, second-place winner Carol Feezell of Skokie, Illinois
     uses several kinds of miniature candies in her pretty cookies. She
     suggests filling the cookies with chocolate mint wafers, such as
     Andes, or Hershey’s Miniatures. We also enjoyed Lindt’s orange
     chocolate thins when we made the cookies in the Tribune test kitchen.
     from the Chicago Tribune seventh annual Food Guide Holiday Cookie
     Contest December 8, 1994