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Sunday, July 17, 2016

andes® mint cookies

Ingredients

  • Servings: 42
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 65 chocolate-mint layer candies (such as andes®), unwrapped, divided

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
  • beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
  • whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
  • divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
  • bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
  • melt remaining candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.

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