Advertisements
RSS Feed

Tag Archives: sandwich cookies

Andes Mint Cookies

Posted on

 

Andes Mint Cookies!

Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!

Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.

Andes Mint Cookies!

I think you will love these!!!  Here is how I made them (printable recipe):

INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)

  • 2 sticks of butter, softened
  • 1 stick of butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup of dark cocoa powder
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 2 teaspoons mint extract
  • green food coloring
  • 1/2 bag of Wiltons candy melts in dark chocolate
  • 1/4 bag of Wiltons candy melts in green

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
  • Add egg and vanilla; beat until smooth and creamy.
  • Add cocoa powder and beat until combined.
  • Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
  • Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
  • Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
  • Cool completely.
  • While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
  • Add green food coloring to desired shade.
  • Spread mint icing between two cooled cookies.
  • Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
  • Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
  • Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
  • Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.

Andes Mint Cookies1Andes Mint Cookies

  • Allow cookie to harden
  • Enjoy!!

Andes Mint Cookies!

My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!!  Enjoy!!! ~r

Andes Mint Cookies!

Andes Mint Cookies4

Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)

Granola CupsCarrot Cookie with Orange FrostingChocolate Chip Oatmeal CookiesStrawberry layer cake

 

 

Advertisements

Easy Lemon Cut-out Cookies

Posted on

These brightly colored Easter cookies have a hint of lemon and a creamy sweet filling.  This cut-out recipe is REALLY easy to roll out and I used Linzer cookie cutters to make them into fun sandwich cookies.

Cookies:

INGREDIENTS:

  • 1 c. margarine
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 2 T. whipping cream
  • 3 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar.
  • Add egg, vanilla and whipping cream and mix.
  • Add lemon juice and mix until completely combined.
  • Add dry ingredients and mix well.
  • To color the dough:  I divided the dough into 3 smaller bowls and colored it using Wilton Icing Colors.  I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
  • Use a little additional flour to make your dough a good rolling consistency.  Using a flour-coated rolling pin, roll the dough out on a flour-coated surface.
  • Cut your cookies using any cookie cutters you like.  I used Springtime Shapes Linzer Cookie Cutters and I just LOVE the way they turned out.  Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie.  It IS a little fussy, but worth it in the end!
  • However you choose to cut them, place the cookies on parchment paper- covered cookies sheets and bake at 350 degrees for 10-12 minutes (check for a slightly browned edge).
  • Cool and frost.

Frosting:

INGREDIENTS:

DIRECTIONS:

  • Cream together the powdered sugar and Crisco.
  • Add the milk and blend until a smooth spreadable consistency.  Divide frosting and color in as many colors as you want.
  • Frost and enjoy!

My thoughts:  I love these Linzer cookie cutters.  I got them last fall when I made cookies for both Halloween and Christmas and I’ve been waiting for spring to arrive so I could try this set out– they are just so much fun.

I really think you will like this dough– it rolls out beautifully even with no refrigeration ahead.  If you want an easier cookie, just use traditional cookie cutters and have fun with all the bright colors!   Enjoy!  r-

%d bloggers like this: