Are you almost ready for Christmas? All I have left to do is run a couple errands (without the kids), all of my wrapping, grab a couple items at Whole Foods and Publix, make a couple more treats, and take the girls to see Santa at the mall today before the kids get out of school (another benefit of home schooling!). It sounds like a lot now that I’ve typed it all out, but I’m not stressing. It’s really not that much. I’ve been feeling festive lately, and blessed! How are you holding up?
Did I mention that my hubby has a cold? It came on right after church and Costco on Sunday, and I feel bad for him I really do….but don’t expect too much coddling from me 5 days before Christmas. Is my hubby the only one that acts like death is on his doorstep for every cold and sniffle that comes his way? I’ve been making sure he’s been taking vitamin c and zinc lozenges, and checking on him….I’m not totally heartless, but I’ve also been on germ alert….spraying down the house and amping up hand washing to an all time high. No one else better get sick before Christmas…..and he has to be feeling better too.
These mint chocolate cookies have been in my Christmas line up for 5-6 years now. I wish I could credit the recipe….if it’s yours, speak up….but I did get it from the same homeschool message board where I got the addicting Lemon Squares. They are so easy to make, and gives a great yield of 80 small cookies. They are fun for the kids to help with….they love to unwrap the Andes mints and break them in half. Though not exactly the same, they remind me of the Girl Scout thin mint cookies. OH….they are GOOD!!
And they are one of the cookies my father in law requests each year…..check out the goodies I made him………
Did you try that Tollhouse Brittle yet?
And make sure you pass along my site, and “share” with others on Facebook.
After all ’tis the season for sharing!!
- 1½ sticks butter
- 1½ cups sugar
- 2 Tbsp water
- 12 oz chocolate chips
- 2 eggs
- 2½ cups flour
- 1¼ tsp baking powder
- ½ tsp salt
- Andes Mints, unwrapped and broken in half
- Preheat oven to 350 degrees.
- In a saucepan, melt the butter, sugar and water together. Add in the chocolate chips and stil until melted. Remove from heat and cool for 15 minutes.
- Put chocolate mixture into a mixing bowl. Add the eggs and beat. Add the flour, baking powder and salt. Mix well. Original recipe states to refrigerate dough for 1 hour. I’ve never needed to do this as dough rolls easily into 1 inch balls like playdoh, but I refrigerate between batches.
- Roll dough into 1 inch balls (or use small cookie scoop).
- Bake for 12 – 15 minutes. Cookies will still seem sort of soft when you pull the trays out. Let cool on cookie sheet placed onto a cooling rack.
- *Unwrap all Andes Mints and break in half while cookies are baking.
- As soon as cookies come out of oven, place ½ mint on each cookie pressing slightly. Then using the back of a spoon, spread the melted chocolate to top each cookie.
- Refrigerate cookies for 15 minutes or so to firm cookies up for packaging (so the icing doesn’t smear off. This will harden the icing).
- Makes 80 small mint cookies.