2 egg whites
1/2 tsp. peppermint extract
1/8 tsp. cream of tartar
Dash of salt
3/4 c. sugar
1 (6 oz.) pkg. chocolate pieces

Beat egg whites, peppermint, cream of tartar and salt until stiff peaks form. Set aside about 30 chocolate pieces for tops and carefully fold remaining chocolate into egg white mixture.

Cover baking sheet with plain paper. Drop cookie mixture by teaspoonfuls on paper. Top each cookie with reserved chocolate piece. Bake at 325 degrees 20-25 minutes. Cool on rack. Makes about 2 1/2 dozen.