Do you remember the other day when I talked about being surprised that my friend didn't like chocolate? Well, in related news, I've never heard anyone refer to the feeling of eating mint flavored goods (pastries, candies, ice cream, etc.) as feeling like you're eating toothpaste. Well, The Dude has and that's how he feels. I'd like to believe that mint is a generally enjoyed flavor, but I guess for some it's not.
For those of you that do enjoy the good refreshing flavor, you're in luck. Day 9 of my 12 Days of Christmas Cookies is the classic Andes Crème de Menthe cookies. It's a Christmas classic in my book as my friends and family have come to look forward to it every holiday season. I definitely do too.It's also a decent ice cream sandwich kind of cookie. Sturdy enough to hold ice cream in between, yet soft enough to crumble where it counts. So you know what to do...go ahead and put 2 big scoops of mint chocolate ice cream in between 2 mint chip cookies and go to town, whether the weather permits or not.
Andes Crème de Menthe Cookies
Makes about 3 dozen cookies
1/2 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
1 package (10 oz.) Andes Crème de Menthe baking chips
make the dough
1. Cream together the butter and both sugars until well-combined.
2. Add in the baking soda, baking powder, salt, and vanilla extract. Beat in the eggs one at a time until well-combined.
3. Gradually add in the flour until just combined.
4. Fold in the baking chips until evenly distributed throughout your dough. Chill the dough in the refrigerator for about 1 hour before rolling and baking.
Preheat your oven to 350°F.
Line your baking sheets with silicone baking mats or parchment paper.
1. Roll 2 teaspoons of dough into a ball and place the dough balls about 2 inches apart on your prepared baking sheet. Slightly flatten each ball.
2. Bake the cookies at 350°F for 8-10 minutes. Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.