Kathy Kuk gave me a recipe for some chocolate Andes Mint cookies at the ladies lunchon. I made them yesterday and I must say that Matt LOVES them, and I do too.
Chocolate Andes Cookies
Heat in a large saucepan, over low heat, until oleo is melted
3/4 cup oleo (I used margerine because I didn't have oleo)
1 1/2 cup of brown sugar
2T water
Remove pan from burner and add 12 oz. chocolate chips. Stir until melted. Cool 10 minutes.
Add 2 eggs and stir well.
Stir in:
2 1/2 cups flour
1 1/4 t. baking soda
1/2 t. salt
Cover and put in the fridge for several hours or overnight.
Pre heat oven to 350 deg.
Roll cookie dough in 1 inch ball (approx.) and bake for 10 minutes on an ungreased cookie sheet.
Just after they come out of the oven, put Andes Mint on top. When mint is soft, spread it like frosting.
We made 4 and a half dozen with this recipe.
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