Chocolate Mint Cookies (Andes Cookies)
Andes Creme de Menthe
Chocolate Mint Cookies
make an irresistible edible gift that no one will want to return.
all purpose flour
+ 3 tablespoons, divided
unsweetened cocoa powder
Andes Creme de Menthe chips
(or chopped Andes mints)
green food coloring
Using an electric mixer, cream the butter and sugar together until light and fluffy—3-5 minutes. Add the egg and vanilla and mix well.
Sift 2 cups of flour, baking powder and salt together, slowly add to the butter mixture until well combined.
Divide the dough into thirds, leaving 1/3 in the mixing bowl. Add the mint extract, 1 drop of green food coloring and 2-3 tablespoons of extra flour to the dough and mix well.
Form the green dough into a flat rectangle and wrap well. Place in the fridge.
Place the remaining 2/3 dough back in the mixing bowl. Add the cocoa powder and mix until well combined; stir in the mint chips.
Wrap the dough and refrigerate both doughs for at least an hour.
On a floured piece of wax paper, roll the chocolate dough into a 15x7-inch rectangle, about an 1/8-inch thick.
On another piece of wax paper, roll the green dough into a 15x6-inch rectangle and place over the top of the chocolate dough leaving a 1-inch border on one side.
Carefully roll the dough toward the end with the chocolate border. You may want to cut the dough in half to make this easier.
Once rolled press the roll down on the end to seal. Pinch any cracks together. Wrap the log(s) in the wax paper and place back in the fridge for at least 30 minutes.
Preheat the oven to 375 degrees F and line cookie sheets with parchment paper. Unwrap the dough log and slice into 1/3-inch pieces.
Spread 2 inches apart on the baking sheets and bake for approximately 12 minutes. Cool for 5 minutes on the sheets before transferring.
All images and text ©Sommer Collier for A Spicy Perspective