2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (at room temperature)
1 1/2 cup sugar
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped or broken apart)
Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints.
Put in the refrigerator until the dough is cool.
Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto un-greased cookie sheets.
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.
That is the "official" recipe. That being said, I bake mine at 350 for 8 minutes and they are perfect. Hope y'all enjoy them! I give tins of cookies as gifts to extended family and let the kids take them to school for teachers and their friends. I usually start at the beginning of November. However, since it is just Cassidy and I this year, I thought I may be able to delay that a bit. But I'll be sharing cookie recipes with you for a while. I'm hoping they can add a bit of variety and deliciousness to your holiday season!
After I finished up that batch of Grinch cookies, I sat down and got started on my next block for Lori Holt's Have Yourself a Quilty Little Christmas sew along. I got this ornament block done...
I love that little piece of crochet trim! Next up is a basket and I got it cut last night so it should get finished up tonight. What have y'all been working on? Can't wait to see!