Andes Crème De Menthe CookiesPosted: January 21, 2010 | |
I first encountered the Andes Crème De Menthe Cookies at a party about a year ago. I asked the hostess for the recipe, but the problem was that I could not locate the requisite Andes Mint baking chips. Fast forward to last week, when a colleague of mine — the same one who gave me the the recipe for these other Andes Mint cookies — mentioned that he found the baking chips at the new Target in town.
The recipe was a bit interesting to me. I’m certainly not an expert baker, but most recipes I’ve used seem to call for the baking soda and baking powder to go in with the dry ingredients. This recipe (which is essentially the same as the one on the back of the package) has the baking soda+powder mixed in at the same time as the sugars, butter, and eggs. Second, most recipes call for brown sugar to be packed when measured. This one didn’t say either way, so I opted for somewhere in between packed and loose. Third, the recipe gave a weight measurement for the size of the dough balls instead of a volume or diameter measurement. Yes, I did bust out the scale.
While these cookies tasted perfectly fine to me, I can’t say I particularly lliked them. It felt like I was eating one large Andes Mint without really tasting any cookie. I guess my memory of them was better than the actual thing.