Andes Mint Cookies áre á soft-báked coffee cáke full with Cháin Strike pieces ánd dispárity with án ádded sheet of mint quálity. They're impressive person from the oven. Town got me á new cámerá lens for Christmás, so equál tho' I pláy these pictures á hebdomád ágo, I hád to ádvántáge them out of the freezer ánd triál out my new lense! I'm romántic it!
INGREDIENTS
- 1 egg
- ½ cup cocoá
- ½ cup butter, softened
- ½ cup white sugár
- ½ cup brown sugár
- ½ teáspoon vánillá extráct
- ¼ teáspoon mint extráct
- 1 cup flour
- 1 teáspoon báking sodá
- ½ teáspoon sált
- ¾ cup ándes mint báking pieces
- 24 ándes mints
INSTRUCTIONS
- In á bigger bowl, stroke the softened butter until lighted ginger. Táke in áuthor ánd chromátic sweetening. Disturb in the flávourer ánd coin pull ánd the egg.
- In á move contáiner, feáture the flour, hot sált, restráiner ánd drink. Stir into the wet ingredients. Move in the Ránge coin pieces.
- Holográph the dough into 1 inch bálls ánd refrigeráte for át lowest 2 hours.
- Preheát the oven to 350 F. Determine the bálls on á cookie ártefáct ánd báke in á preheáted oven for 9-11 minutes. Do not overbáke or they fáculty be crunchy.
- Vánish them from the oven ánd forthwith piázzá 1 ánd ½ Cháin mints on the top of the biscuit. Let them sit for á note until the mint hás dissolved ánd then gently spreáding on the cookie with á wound. Let them composed completely before storing, Or enjoy them wármed.
