Saturday, December 19, 2009

Cookie Extravaganza! Andes Mint Cookies

First up is Andes Mint Cookies courtesy of  We found this recipe a few years ago but have never tried it.  But really, we love Andes Mints and love cookies so we don't think anything could possibly go wrong with this one.  Here's what you will need:

1 c sugar
1/2 c packed light brown sugar
3/4 c (1.5 sticks) butter
2 eggs
1 tsp vanilla
2 Tbsp water
3 c flour
1 tsp baking soda
1/2 tsp salt
6 oz (1.33 packs) Andes Mints
pecan halves

1. cream the butter and sugars

2. add eggs and water and vanilla

3.  Combine flour, baking soda, and salt in a separate bowl.  Add to wet ingredients, scraping between additions.

4. Wrap in plastic and refrigerate 4 hours or overnight.

We'll be back later with the rest!

** continued the next day **

We let the dough refrigerate overnight and now we're ready to turn it into cookies.

5. Gather your Andes mints, and unwrap them
6. wrap each mint completely in cookie dough, place 2" apart on a cookie sheet, and top with a pecan half.
Cornelius' note: We don't like this dough.  It's incredibly sticky.  We piled more flour into it and kneaded it to make it more workable.  

7. bake 7-9 min until golden

Cornelius' note:   This recipe needs some work.  The dough is hard to work with, and then there is way too much of it for the amount of mint (see close up above).  We've only baked half of it so far, so we're going to try to play with it for the other half because it certainly has potential.  

pig, out.

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