They couldn’t all make the cut for the 2008 Christmas Card, but I happen to love these too!
Oh and I need to set the record straight. Brad is responsible for getting these priceless pics. Right place, right time, and a pretty good eye too.
And since many of you have asked for my (actually Amy M.’s) Andes Mint Cookie recipe, I decided to just post it here. Let me warn you. If you make these cookies, you will be required to make them year, after year, after year. They are just that fabulously addictive.
ANDES MINT COOKIES
Melt together slowly (in pan):
3/4 c butter
1 1/2 c brown sugar
2 T water
1 12 oz pkg of chocolate chips
Pour into mixing bowl and add:
2 1/2 c flour
1 1/4 t baking soda
1/2 t salt
Mix together. Refrigerate dough for 1 hr. (Super important!)
Line cookie sheet with foil. Place dough in cookie sized balls on foil. Bake at 350 for 8-12 minutes. (Gooey is good!)
Immediately after taking out of the oven, place an Andes Mint on each cookie. Allow it to melt for a minute or so, then spread the mint over the top of each cookie with a knife.
(Another variation that’s almost as fabulously addictive is to melt Andes Mints on top of your favorite brownie recipe straight out of the oven.)
Enjoy your new holiday
addiction tradition and let me know how they turn out!