1 c. slightly softened butter
2 c. sifted confectioners' sugar
4 squares semi sweet chocolate
4 eggs
2 tsp. peppermint flavoring
2 tsp. vanilla
1/4 c. chopped nuts (opt.)

Beat butter and sugar until light and fluffy. Melt chocolate and cool slightly. Add to butter mixture. Beat eggs and add to chocolate mixture. Beat eggs and add to chocolate mixture. Beat until light and fluffy. Add flavorings and beat well. Spoon into paper cupcake liners. Sprinkle with chopped nuts, if desired. Freeze. Store in freezer. Makes 18. Ready to serve directly from the freezer. Remove papers and place frangos in sherbet dishes or on individual plates.