What is more home-y and exuding of holiday cheer than the cookie?
I have to apologize, because this month I have felt very uninspired in the kitchen. I seldom wanted to bake, and had nothing I necessarily wanted to blog either. Then it snowed. There's something about the weather that brings in the Christmas season for me. Our little apartment can be decorated with everything we have donning Christmas themes and icons, but it's not Christmas until it snows and I start giving away baked goodies.
I'm relieved that day finally came.
This recipe is one of my favorites. I was first introduced when my roomate/soon to become best friend would make them during the holidays before we'd all leave to be with our families. I fell in love. It would even bring nostalgic memories to mind. Remembering being a child and my father buying Andes mints only during the holidays, they were little treasures that we looked forward to in December and January.
My favorite part about these cookies is that they are good warm, and even long after they've cooled. The chocolate hardens and then when you eat one, oh, the sensation of the melting chocolate in your mouth... it's my favorite.
andes mint cookies
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
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