28 December, 2012

{Baking with Betty} Andes Creme de Menthe Cookies

I am a sucker for mint. Ever since the "if you're good at the mall we can get ice cream" days, mint chocolate has been my favorite combination.  When I was in college and procrastinating studying for exams I liked to bake. One winter I found the Andes Mints baking chips.  (Be on the look out, they're usually only available around the winter holidays. If you see them stock up...and send me a bag.)

I've made them almost every winter since.  Though... they almost always came out too dry.

This year I tweaked the recipe a little bit and it seemed much better.  Instead of 2 and 2/3 cups flour, I used just a little over 2 cups.  I was out of vanilla extract but Dr. Google informed me that you can substitute any flavored alcohol for an flavored extract, as long as you pair a complimentary flavor.  I just happened to have Creme de Menthe in my liquor cabinet.  This combination of changes was a sure upgrade.

I made a double batch (I used 5 c flour for a double batch) and brought them to all my cookie exchange parties. A big hit leaving everyone asking for the recipe.  So, here it is folks....straight off the bag and tootsie.com (Yes, I copied and pasted the whole thing.)

ENJOY!

Andes Crème de Menthe Cookies:

Andes Baking Chips Recipes Flourless Mint Chocolate CakeIngredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

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