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Foodgeek: |
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Rating: |
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Servings: |
4 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup sugar
1-1/2 cups confectioner's sugar
1 tbsp. vanilla
3 cups flour
1/8 tsp. salt
Filling:
6 Andes mints, halved
12 pecan halves
36 chocolate chips
12 maraschino cherries
Icing:
2 cups confectioner's sugar
5 tbsp. light cream
Pink, yellow and green food coloring
15 chocolate chips
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Directions:
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Heat oven to 350°F. Mix butter, sugar and vanilla thoroughly. Work in flour and salt until doughh olds together. Add up to two tablespoons of milk or cream if batter is too crumbly. Divide dough into quarters---each quarter should make one dozen cookies. Mold dough by tablespoons around each of the following (one dozen of each): Half an Andes mint; A Maraschino Cherry, 3 chocolatechips (or your favorite semi-sweet chocolate); and a pecan. BE SURE TO MARK THEM WHEN YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM! Bake 12 -15 minutes or until set but not brown.
Icing:
Mix together sugar and cream. Divide icing into four custard cups. Use food coloring to color pink, green and yellow. Add chips to remaining icing and microwave until melted, mix together. Frost by dipping baked cookies into icing as follows:
Andes mint: Green.
MaraschinoCherry: Pink.
Pecan: Yellow.
Chocolate Chips, Chocolate.
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Comments from Terry
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These will dress up any cookie box.
These freeze relatively well for about 1 month --- after that the quality of the centers diminishes greatly.
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User Reviews: |
I would love to make this recipe, but it is missing an ingredient!!!! HELP!
The directions say to mix the first several ingredients ... including butter... but there is no measurement for the butter in the ingredients section. This means trial and error to figure out what the right amount is. Will the author update the recipe please? thanks. |
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