Ingredients:
3/4 C. butter or margarine
1-1/2 C. brown sugar
2 T. water
2 eggs
2 C. chocolate chips
2-1/2 C. flour
1-1/4 tsp. baking soda
1/2 tsp. salt
3 boxes Andes mints
Melt butter in sauce pan over low heat; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir , then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour. Shape into small balls and bake on an ungreased cookie sheet at 350 degrees for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Remove to a wire rack to cool.
Yield: 10 dozen
Ingredients:
1 C. granulated sugar
1 C. powdered sugar
1 C. butter or margarine
1 C. vegetable oil
2 eggs
4-1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
Combine sugars, butter and oil, beat well. Add eggs and mix well. Add flour, baking powder, baking soda, cream of tartar and vanilla. Cover with plastic wrap and put in the refrigerator overnight. Make into small balls and flatten slightly with a fork. Bake at 375 degrees for 10-12 minutes. Be careful not to over-bake. Allow to cool slightly on cookie sheet (about 1 minute) before removing to wire rack.
Ingredients:
1 C. butter
1/3 C. fruit sugar
1-1/2 to 2 C. flour
1/2 tsp. salt
1/4 C. ground almonds
Extra fruit sugar (about 1/3 C.)
Combine all ingredients in a mixing bowl and mix well. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 275 degrees for 15-20 minutes (Do not allow to brown). Roll in the extra fruit sugar while still warm.
Yield: 7 dozen
