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Showing posts from February, 2010

Mint Chocolate Candy Cookies

For Cookie Dough:
1 Cup softened butter
1 Cup powdered sugar
1 1/2 teaspoons peppermint extract
2 egg yolks
10-15 drops green food coloring
2 1/4 Cups AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For Cookie Topping:
1 cup dark chocolate chips
3 Tablespoons heavy whipping cream
3 Tablespoons butter
25 Andes Crème de Menthe candies, chopped coarsely

1: Preheat oven to 350* F.

2: Beat 1 cup butter ans powdered sugar in a stand mixer on medium until light and fluffy. Add in peppermint extract, egg yolks and food coloring until well blended.

3: On low speed slowly add in flour, baking powder and salt until well combined.

4: Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your thumb.

5: Bake 10-12 minutes until set. Reshape wells if needed. Cool 5 minutes before transferring to wire racks. Allow cookies to cool completely before moving to steps 6 and 7.

6: In a small bowl, micr…

Orange Creamsicle Cookies


1 Package (that will yield 3 dozen) sugar cookie mix
3 Tablespoons melted butter
1 teaspoon orange extract
1 teaspoon vanilla
1 egg
5 drops yellow food coloring
2 drops red food coloring
12 ounces vanilla baking chips (about 2 cups)


1: Preheat over to 350*F.

2: In a large bowl, stir in all ingredients except baking chips until a soft dough forms.

3: Drop dough onto an ungreased baking sheet by rounded tablespoonfuls about 2 inches apart.

4: Bake for 9-10 minutes until dough is set. Do not over-bake.

5: Cool on baking sheet for 1 minute and then transfer to cooling racks.

Makes about 3 dozen cookies.