Sunday, December 20, 2009

Andes Mint Cookies


Ingredients:
3/4 cup margarine
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

On low heat melt margarine, sugar, and water.  Add chocolate chips; stir until half melted.  Remove from heat and stir until completely melted.
Coo for ten minutes.  Beat in eggs one at a time.  Reduce speed and add dry ingredients.


Chill one hour (Dough will be like fudge).  Preheat oven to 350°.  Roll into balls, about 1 inch in diameter.  Bake on a foil lined baking sheet for 12 minutes, no longer.

Immediately put 1/2 an Andes mint on each cookie.  Let them sit for one minute, then spread the mint around the cookie with the back of a spoon.  Cool completely before stacking.  (I like these cookies better if they are cold, but some people at my house prefer them warm.  We keep some in the fridge, some on the counter.)

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