7 January, 2016
Surprise Packages
Posted in : All, Bars and Cookies, Vegetarian on by : Jeremy
2 sticks butter
1 cup sugar
½ cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
3 cups flour
1 tsp. backing soda
½ tsp. salt
48 Andes Mints
Cream butter and sugars in mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients. Add to creamed mixture, mixing well. Divide dough in half, wrapping each in plastic wrap and refrigerate 1-2 hours to ease handling. Preheat oven to 375°. Work with half of the dough at a time. Using a scant teaspoon of dough, cover each mint forming a rectangular shaped cookie. Place about 2” apart on a lightly greased cookie sheet. Bake 10-12 minutes. Remove from cookie sheets and cool on wire racks. Using a small tip, frost designs on the top of the cookie in reds and greens to look like ribbons and bows.