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3/4
cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
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1/3
cup shortening
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1
cup sugar
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1/2
teaspoon baking powder
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1/4
teaspoon salt
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2
eggs
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2
teaspoons vanilla
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1 1/2
cups all-purpose flour
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Layered chocolate-mint candies, chopped
1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
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Excellent cookies! Almost like an after dinner cookie due to the mint. I added chocolate chips! YUM!
12/19/2010 05:50:02 PM Report Abuse10+ My family loved these cookies and all wanted the recipe!!
12/13/2010 08:56:44 AM Report AbuseTo save time, you can also find Andes mints already chopped and bagged where the chocolate chips are found in the store.
12/7/2010 08:12:12 AM Report AbuseCan butter be substituted for the shortening?
11/23/2010 12:39:49 PM Report AbuseI love this receipe! The cookies were great but I had to add more flour than the receipe called for. It was too sticky to form balls.
12/4/2009 05:45:45 PM Report Abuse