As you know, I love to bake. Christmas is the perfect excuse to bake away and try some new recipes while I'm at it. This year my cookie and sweet list includes some new additions I plan to try out. I am hoping for some good results, but if they are not suitable for others, I guess we'll be stuck with the mistakes...shucks!
So, here is my for-sure cookie list:
Snicker doodles, Andes Mint, Hershey Kiss Surprise, Waffle Iron Turtles (no, these do not have nuts!) and Frosted Sugar Cookies
My "maybes:"
Rolo-stuffed Chocolate Chip, Rainbow Lollipops, Marshmallow Surprise, and Colorful Swirls
My sweets (if time permits):
Oreo Truffles, Chocolate Chip Cookie Dough Truffles, Cake Batter Truffles, Rolo-stuffed Brownie Truffles
Today I made my husband's favorite cookies: Andes Mint. If you are looking for a delicious chocolate cookie recipe that has a little minty twist, this is the one for you. It's easy and if you roll them the size of a walnut you'll get about 5 1/2 dozen and they freeze wonderfully. I should mention that when I bake, I have become very partial to Land-o-Lakes unsalted butter. If you can't find that, stick with an unsalted butter and add the amount of salt that is required in the recipe.
Andes Mint Cookies
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
12 oz. milk chocolate chips
2 eggs
2 3/4 c. flour
1/2 t. salt
1 1/4 t. baking soda
Bag of Andes Mints
In a medium saucepan, melt together the butter, brown sugar, and water; stirring occasionally. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough. Chill dough at least one hour. Roll in walnut-sized balls. Bake at 350 degrees for 8-9 minutes. After you take them out of the oven, place half of an Andes Mint on top of each cookie. Let melt a bit and then spread over cookie with a toothpick.
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