Saturday, December 19, 2009
YUM, YUM, YUM
ANDES MINT COOKIES
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
In a larage bowl, cream sugars and butter or margarine. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled}. Preheat oven to 375 degrees. Wrap each mint comletely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool throughly on wire racks.
Instead of a nut on top, drizzle some melted chocolate on top and they make a beautiful cookie for gifting.
Try freezing the mints before wrapping in the cookie dough. Also roll them in powered sugar right out of the oven.
Cherry mints are delicious also.
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
In a larage bowl, cream sugars and butter or margarine. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled}. Preheat oven to 375 degrees. Wrap each mint comletely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool throughly on wire racks.
Instead of a nut on top, drizzle some melted chocolate on top and they make a beautiful cookie for gifting.
Try freezing the mints before wrapping in the cookie dough. Also roll them in powered sugar right out of the oven.
Cherry mints are delicious also.
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