You've got to try these COOKIES for the holidays.....
just tried this recipe out yesterday -- YUMMY!! I was in Target and saw these ANDES Peppermint Candies and had to buy them -- looked up some recipes on their site and waa-laa a great Christmas cookie!!
If you love chocolatey minty -- you'll love these
I just have to keep telling myself after the holidays -- hard core diet and exercise
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Andes® Peppermint Cocoa Cookies
Ingredients:
1 cup unsalted butter
1 1/2 cup packed dark brown sugar
2 large egg yolks
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup special dark cocoa
2 cups Andes® Peppermint Crunch Baking Chips
Directions:
Preheat oven to 350° F.
In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).
Add the yolks and vanilla extract.
Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.
Add the Andes® Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.
Bake 10 minutes. Let cool.
Yield approx.: 70 cookies.
Next I want to try making these......
Andes® Mint Pillow Cookies
Ingredients:
1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)
Directions:
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
Yield approx.: 4 dozen cookies.
Click here for more ANDES recipes
If you love chocolatey minty -- you'll love these
I just have to keep telling myself after the holidays -- hard core diet and exercise
Andes® Peppermint Cocoa Cookies
Ingredients:
1 cup unsalted butter
1 1/2 cup packed dark brown sugar
2 large egg yolks
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup special dark cocoa
2 cups Andes® Peppermint Crunch Baking Chips
Directions:
Preheat oven to 350° F.
In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).
Add the yolks and vanilla extract.
Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.
Add the Andes® Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.
Bake 10 minutes. Let cool.
Yield approx.: 70 cookies.
Next I want to try making these......
Andes® Mint Pillow Cookies
Ingredients:
1 cup unsalted butter - softened
1 cup sugar
1 large egg
1 tsp vanilla
3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes Créme de Menthe Thins (Can also be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins)
Directions:
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
Yield approx.: 4 dozen cookies.
Click here for more ANDES recipes
