ANDES MINT DOODLES
Like in my other cookie recipes, I use a baking stone and they turn out amazing as well, although, I suggest leaving them on the stone a bit longer than a pan to cool. ***An easy way to keep cookies soft a few days longer, put a piece of bread in the container with them.***
Provided by Lori Younger
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
- 3. With a hand held or standing mixer, beat together the shortening and butter until creamy.
- 4. Add the sugars and continue beating until light and fluffy.
- 5. Add the eggs and vanilla and beat until thoroughly incorporated.
- 6. Add the flour mixture and blend until smooth.
- 7. Fold in Andes Crème de Menthe Baking Chips.
- 8. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½" thick disks and place about 2" apart, spacing them evenly on un-greased baking sheets.
- 9. Bake cookies at 350 degrees for 10-12 minutes.
- 10. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
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