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Thirteen Days Left

Perhaps you’ve noticed that my attendance here has been rather…how should we say…spotty in the last week or so. Lemme splain.  You see, making things for Christmas is a huge deal in my book and for various sundry reasons, I got a dreadfully late start this year.

I’ll try to do better at showing you all the projects as they are happening–I promise. But for now, all I can say is…

so much to do…

so little time.

Stay tuned.

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{ Speak Your Love }

This Christmas, mend a quarrel. Seek out a forgotten friend. Dismiss suspicion and replace it with trust. Write a letter. Give a soft answer. Encourage youth. Manifest your loyalty in word and deed. Keep a promise. Forgo a grudge. Forgive an enemy. Apologize. Try to understand. Examine your demands on others. Think first of someone else. Be kind. Be gentle. Laugh a little more. Express your gratitude. Welcome a stranger. Gladden the heart of a child. Take pleasure in the beauty and wonder of the earth. Speak your love and then speak it again.

~Howard W. Hunter

 

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Andes Candy Cane Cookies

As you may know we’re pretty wild about Peppermint around here. So to bump into a cookie recipe that’s just chewy enough on the inside and crispy enough around the edges AND satisfies that Peppermint “thing” we have going on too…

well…let me just say, they didn’t last long!

Ingredients:

1 cup softened butter

1-1/3 cup packed brown sugar

1 cup sugar

2 large eggs

3 cups flour–I used whole wheat

1 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

2/3 cup Andes Creme de Menthe Chips

5 candy canes coarsely crushed

Directions:

Preheat the oven to 350 degrees. Next you’ll want to crush the candy canes. We used the Pampered Chef Chopper to make it easier.

In bowl of mixer add butter and sugars and beat until fluffy–about 3 minutes scraping sides of bowl as needed. Add eggs and blend on low until well mixed. In a separate bowl add flour, spice, baking powder and soda. Stir to combine. Add dry ingredients and mix on low until well blended. Add mint chips.

Line cookie sheets with parchment paper. Roll dough in tablespoon sized balls. Dip the top in crushed candy canes…

and place candy-side-up on cookie sheet.

Bake about 13 minutes. Slide cookies and parchment off pan and allow to cool before removing from paper.


Isn’t the Pumpkin Pie Spice an interesting surprise? I thought so, but it gave this yummy thing just the right…something. Let me warn you though–two different fellows walked out of here with a stack of these this evening, because one was just not enough–that’s how good they are.

I hope you love them too.

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5.0 from 1 reviews
Andes Candy Cane Cookies
 
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Ingredients
  • 1 cup softened butter
  • 1-1/3 cup packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 3 cups flour--I used whole wheat
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅔ cup Andes Mint Chips
  • 5 candy canes coarsely crushed
Instructions
  1. Preheat the oven to 350 degrees.
  2. In bowl of mixer add butter and sugars and beat until fluffy--about 3 minutes scraping sides of bowl as needed. Add eggs and blend on low until well mixed.
  3. In a separate bowl add flour, spice, baking powder and soda.
  4. Stir to combine.
  5. Add dry ingredients and mix on low until well blended.
  6. Add mint chips.
  7. Line cookie sheets with parchment paper.
  8. Roll dough in tablespoon sized balls.
  9. Dip the top in crushed candy canes and place candy-side-up on cookie sheet.
  10. Bake about 13 minutes.
  11. Slide cookies and parchment off pan and allow to cool before removing from paper.