Creme De Menthe Thins Recipes

ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F Do not do this until after dough has been refrigerated.
• Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
• Add Andes Baking Chips and mix.
• Add Flour and continue to mix until all ingredients are well blended together.
• Cover and chill in the refrigerator for 45-60 minutes.
• Spoon out approximately 1 oz of dough per cookie.
• Form a ball and then slightly flatten.
• Place on non-stick baking pans and bake for approximately 8-10 minutes.
• Cool on pans for 2 minutes, then remove.

CREME DE MENTHE THINS

Steps:

• 1. In a small bowl wisk together above the first four dry ingredients and set aside. Could use all (all purpose) flour in this recipe.
• 2. In separate large bowl mix together the following five ingredients and microwave until all chips are melted. Set aside to cool. Beat in 2 eggs stirring well to blend ingredients
• 3. Add dry ingredients to warm chocolate mixture and mix togtether. Cover and refrigerate for several hours or overnight.
• 4. If left overnight set bowl out to come to room temperature for easy handling. I use a melon ball scope to form one inch balls and roll in my hands to make even rounded cookies.
• 5. Place 2 inches apart on parchment covered cookie sheets. This recipe will make about 75-80 cookies depending on the size balls you made.
• 6. Bake one cookie sheet at a time in middle rack of your oven at 325 degrees for 10 minutes. Cool on cookie sheet for several minutes and transfer to cooling rack.
• 7. After all are baked and cooloed - melt one cup creme de menthe baking chips in microwave bowl and melt several minutes stirring often. Use this to frost each cookie with creme de menthe chocolate then let cool for frosting to set. Store cookies in covered containers. These are delicate and delicious mintyh cookies. They will go fast.

ANDES CREME DE MENTHE CHUNK COOKIES RECIPE - (3.8/5)

Steps:

• Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

PAULA DEEN'S CREME DE MENTHE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Mist 9x13 baking pan with cooking spray.
• Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
• In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
• Add cooled chocolate mixture, salt, vanilla and flour.
• Keep whisking until thoroughly blended.
• Pour batter into prepared pan and bake 25 minutes.
• Remove from oven and leave brownies to cool in pan.
• Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
• Stir in the creme de menthe and blend well.
• Spread over cooled brownies.
• Refrigerate in original baking pan until filling is firm.
• Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
• Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
• Refrigerate until chocolate hardens.
• To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.