This fussing in the kitchen is so soothing to my soul, and as I have been working on these
cookie making duties, I was taken back in my mind to the wonderful anticipation of
Santa Claus as a youngster.
Such a lovely whimsical thought and even found myself wondering which of these cookies
might be Santa's favorite?
Then, that led to sharing with you this recipe that seems to have been pinned on a good many
cookie boards on Pinterest.
Using a basic sugar cookie dough and adding Andes Chocolate Mints to the batter...yum....
I am normally a rather plain sort of cookie gal, you know, the usual
and yes sugar cookie.
But yesterday while finishing up my Christmas shopping I overheard two woman talking about how
great the combination of sugar dough infused with these little chocolate mints can truly be.
A true confirmation, that I needed, or Santa needed to give these a try.
So, I gave them a whirl, but added a little homemade cream cheese frosting to the top of
each one of these darlings.
Just for me, I split the sugar cookie dough in half
so I could have my all time favorite plain and simple sugar cookie..smiles...
Tada- the sugar cookie dough infused with chocolate and mint.
I suppose this cookie is not the prettiest cookie on the block, but appearances can be
deceiving, because this cookie packs one tasty punch of goodness.
Below is a good sugar cookie recipe-a little crisp but not flat.
Mary's Sugar Cookies
Chill: 2 hr * Bake: 7 to 8 min per Sheet *Preheat oven: to 350
1 1/2 cups powdered sugar
1 cup butter or margarine softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
Beat powdered sugar and butter in large bowl with electric mixer on medium speed.
Stir in vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar.
Separate dough in half and to one half of the dough add 1- 28 piece package of
Andes Mints, broken in pieces.
(NOTE:If using the entire sugar cookie recipe to make Andes Mint Cookies, use 2 packages of mints and use entire sugar cookie batch of dough.)
Cover and refrigerate about 2 hours or until firm.
(Dough may be refrigerated up to 4 days(and can be frozen, too)
Roll half of dough at a time 1/8 inch thick on lightly floured cloth-surface or, lightly floured
parchment paper. Cut into desired shapes. Place about 2 inches apart on ungreased
cookie sheet. Sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown.
Remove from cookie sheet to wire rack.
Cool and frost if you like!
This recipe from me to you just in time for Santa Claus Coming To Town!