Andes Mint Cookies

Posted on

 This is a fun dessert to do with the kids for St Andes Mint Cookies

This is a fun dessert to do with the kids for St. Patrick’s Day. They loved that they were green and Justin loved them cause they were mint. I love that these cookies don’t require a mixer and the butter is melted. I never like to stray from my favorite cookie recipe, but this was way too interesting to skip.
We’ve made them several times with just vanilla and chocolate chips and they are SO good!! The cornstarch is also an interesting mix. It’s also a good cookie recipe to make with kids because they can stir at all stages.
They make a great, fluffy cookie…just how I like it.

2 1/4 cups flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 cup butter, melted
3/4 cup brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
1/4 t peppermint extract
1 small bag Andes Mints, chopped

In a large bowl, whisk together the flour, baking soda, cornstarch and salt.
In a different medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the peppermint extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chopped Andes Mints. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.

Preheat the panggangan to 325 degrees. Line 2 large baking sheets with parchment paper. Scoop 1T of the dough and roll it into a ball and put on the cookie sheet. After the cookie sheet is filled, place in the fridge for about 5-10 minutes. This helps the cookies stay fluffy instead of going flat.

Put in panggangan and bake for about 8-9 minutes. They will look underdone, but resist the urge to bake them longer. Remove from the panggangan and let sit for about 5 minutes then move to a cooling rack. Enjoy!!

*Adapted from Sally’s Baking Addiction

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *