Andes Mint Cookies
I swear these taste better than they look!
Recipe source:
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The ingredients for this dish are 175 grams of all purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter at room temperature, 3/4 cup of sugar, 1 egg, 1/2 tsp mint extract, 8-10 drops of green food coloring, and a package of andes mints, about 28 mints to precise.
First, we will take care of the mints. Unwrap all of the lovely little chocolates and chop them up with a knife… or don’t, you could easily just break them in half. Move them to a prep bowl and set aside.
Sift together the flour, baking soda, baking powder, and salt into a medium bowl or onto a flexible cutting mat.
In a separate bowl, cream together the sugar and butter. Add the mint extract and the egg and thoroughly combine.
Add the dry goods into the wet ingredients in three small installments, stirring each in before adding the next one.
Next, add the food coloring in and stir to even out the color. Finally, fold in the chopped up mints.
Using a 2 tablespoon disher you can get about 20 cookies out of this batter, so you’ll want to double the recipe if you want to make more… or just make smaller cookies.
Make sure you flatten the cookies a bit with your fingers before baking them since the batter is a bit on the stiff side.
Bake at 375 degrees for 8-12 minutes. Next time I make the recipe, I am definitely going to break the mints in half instead of chopping them up, I think they will look better in the cookie this way
Next week I think I’m going to make homemade teriyaki chicken in my slow cooker, so hit the subscribe button so you don’t miss it.
Frango Chocolates (Macy’s): Candy Cane, Sea Salt Caramels, Dark Chocolate Mints & Raspberry Review
This is a taste test/review of the Frango Chocolates (Macy’s brand) in four flavors including Milk Chocolate Candy Cane, Milk Chocolate Sea Salt Caramels, Dark Chocolate Mints and Raspberry Dark Chocolates.
**They now have an assorted box listed on the Macy's website!
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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