These things taste so much better than they are looking in the photograph. The chocolate ones are the ones I am talking about and the other cookie is one of the pizzelles that we also made today. To make pizzelles you will need a pizzelle maker. I got mine at Sur La Table. Pizzelles are crisp Italian cookies and we make them almost every year. They are so yummy and my sweetie loves them. So here's the recipe for the Andes Mint Cookies:
3/4 cup of butter
1 1/2 cups firmly packed dark brown sugar
2 tablespoons water
2 cups(12 ounces) semisweet chocolate chips
2 1/2 cups of flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 to 3 boxes Andes creme de menthe mints
1)In a large, heavy saucepan over low heat, cook butter, sugar and water until butter is melted. Remove from heat, add the chocolate and stir until it is completely melted.
2)Pour the mixture into a large mixer bowl and let stand for ten minutes to cool sightly. With mixer at high speed, beat in eggs 1 at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough one hour for easier handling.
3)Preheat oven to 350F. Line 2 cookie sheets with foil. Roll dough into small balls(about 1 inch); place 2 inches apart on cookies sheets. Bake 12 to 13 minutes - no longer(cookies will crisp as they cool) Remove from oven and immediately place a mint over each cookies. Allow it to soften, then swirl over top(I used a toothpick to swirl). If desired, decorate with chocolate sprinkles. Remove from cookie sheets and cool. Frosting will harden once it cools. Makes about 80. We also used the pink Andes peppermint holiday candies along with the chocolate and green ones they always have. Like I said they don't look that exciting in the photos but they taste like little pieces of chocolate heaven with chocolate mints on top. And check out the book, On Strike For Christmas too, it's a fun time. I am almost ready for the big day, we are going grocery shopping bright and early tomorrow so I am off to bed so I can hit the floor running tomorrow!