And on the 8th Day, God created these cookies!

I'm having holiday baking withdrawals! Help!

I saw this recipe when stumbling around online one day, and I happened to have picked up a bag of the coveted Andes Creme de Menthe chips a week earlier while at Super Target (in Tulare, on a work lunch break- gotta hit up Super Target whenever I'm near one- we don't have 'em where I live).

I ended up having a couple of people on my "list of people to give holiday goodies to" fall victim to the "oops, I didn't see you soon enough and ate your treats" occurance or "oops my husband didn't have time to drop off your goodies even though his office is right by yours (sigh I guess he actually does have to work)" occurance.

Anyway, I figured these people, still being without treats were a great reason to make the recipe I'd been lusting over, and tonight I got down to business.

They were so worth the effort! (from erincooks.com)

Minty Cocoa Cookies (aka Andes Mint Doodles)
Adapted from the Andes Candies website

2 1/4 cups all-purpose flour, sifted
3/4 cup cocoa, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup unsalted butter, softened
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
2 large eggs, beaten
2 tsp. vanilla
2 cups (1 - 10 oz. package) Andes Crème de Menthe Baking Chips (Note: Or regular Crème de Menthe candies, chopped)

1 cup powdered sugar

Pre-heat oven to 350 degrees.

Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.

With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.

Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2″ apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.

(Special thanks to Erin Cooks for posting this recipe!)

This is my own picture of my own cookies, I didn't even realized I'd plated them on the same color plate until after, lol.


1 comment:

  1. Hi Natali,

    So glad you enjoyed the recipe I shared on my site. Your cookies look great! I'm shocked (and a little jealous) that they still had the Andes baking chips at your Target. I started out the season with a few bags, but then I had to resort to chopping up Andes candies (which was a bit of a pain).

    Best,
    Erin

    ReplyDelete

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