I have two Christmas parties at church this week - one in bible study and one in Sunday school - which means baking was in order. Usually, I would turn to Martha Stewart, my holiday guru. But Adam's mom is the queen of Christmas cookies. She makes at least twelve varieties every year. These are my absolute favorite combination - chocolate cookies with an Andes mint swirled on top.
Chocolate Mint Cookies
¾ cup butter or margarine
1 ½ cups firmly packed brown sugar
2 Tbsp. water
2 cups (12 oz.) semisweet chocolate pieces
2 ½ cups all-purpose flour
1 ¼ tsp. baking soda
½ tsp. salt
Green chocolate mints (Andes mints) about ½ pound
1. In a large heavy saucepan over low heat, cook butter, sugar and water until butter is melted.
2. Add chocolate pieces and stir until partially melted.
3. Remove from heat and continue to stir until chocolate is completely melted.
4. Pour into large bowl and let stand about 10 minutes to cool slightly.
5. With mixer at high speed, beat in eggs one at a time.
6. Reduce speed to low and add dry ingredients, beating just until blended.
7. Chill dough about 1 hour for easier handling.
8. Preheat oven to 350 degrees F.
9. Line 2 cookie sheets with foil. Roll teaspoons of dough into balls, place about 2 inches apart on cookie sheets.
10. Bake 12 to 13 minutes, no longer. Cookies will crisp as they cool.
11. Remove from oven and immediately place ½ an Andes mint on each hot cookie. Allow to soften, then swirl mint over cookie.