Wednesday, December 16, 2009
This has been a favorite recipe of mine since I tried it a couple of years ago. I usually end up making them around Christmas. This year, I decided to try altering it slightly by putting Hershey's Candy Cane Kisses on top of some of them. I like how they look and they are pretty yummy too.
ANDES MINT COOKIES
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).
When cookies come out of the oven, place an Andes mint or a Candy Cane Hershey's Kiss on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. (I like to leave the kisses as they are without swirling them because I like the look of the stripes.) Allow to cool.
Recipe from Becky Higgins.