- Prep Time:20 min.
- Cook Time:15 min.
- Serves:24
Expect a crunch from these minty-cookies, perfect with a cup of coffee or hot tea. They'll remind you of a holiday drink offered by a coffee shop--but in cookie form!
These cookies are part of our 2016 Twelve Days of Christmas Cookies edition; find 12+ drop cookie recipes by clicking on this article link.
Foodie Byte
If you want to showcase the Andes® mint, you can press your leftover whole ones (unwrapped) into the still-warm cookies and let it melt slightly. Cookies will need to be warm but not hot or candies will melt too much!
Ingredients
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon instant espresso
1 cup butter (2 sticks, softened)
1 cup granulated sugar
3 tablespoons cocoa powder
2 eggs
1/2 cup chopped Andes peppermint candies
powdered sugar
Preparation
Preheat oven to 350 degrees.
Mix all ingredients together.
Drop cookies onto a cookie sheet lined with parchment paper.
Bake 14 minutes for a softer cookie; 18 minutes for a crunch.
To decorate:
Place a Christmas-themed cookie cutter over the cooled cookie and sprinkle powdered sugar through a sifter. Remove cookie cuter and leave the design behind!
source FoodChannel http://ift.tt/2hjWukZ
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