Frango Mints

1/2 c. butter
1 1/2 c. powdered sugar
2 eggs
2 c. semi-sweet chocolate chips
2 tsp. vanilla
3 caps mint extract

Cream butter and sugar.  Add eggs and beat well.  Add melted chips and vanilla.  Beat until smooth.  Add estract and mix well.  Drop onto waxed paper.  Chill.  Store in refrigerator.
                                                                                              - Tricia Munk