Andes Mint Cookies

I can't tell you how I made these. I made these the other day for my family and they were such a hit that I fear that If I share the recipe I will no longer be the coolest person in the world. I will have to share that title with all that ventures to make these!.........Ok I will, but just because I am feeling generous.

Ingredients:

1 cup of Andes Creme De Menthe baking chips (I used less, you can use more depending on your craving for mint)
1 box of Duncan Hines Devils Food cake mix
1/3 cup of oil
1/3 cup of water
1 egg
20 whole Andes mints cut in half

Directions:

Mix all ingredients. Take one spoonful of mixture and roll into balls. Place on cookie sheet and bake for 10-15 minutes depending on oven. This part gets a little tricky to cook them not too gooey, but not too done. While cookies are baking cut whole Andes mints in half. As soon as you pull the cookies out of the oven place mint on center of cookie and spread chocolate around as it melts as if it were frosting. Serve with a tall glass of cold milk and grab as many you can at the first serving because they go fast!

Much Ado About a Cookie

How much do you love baking this time of year?! I sure do. The tree is up and the house is decorated. It is now time to fill the house with lovely cooking aroma. This cookie is delicious! It is a yummy creamy frosting surrounded by the perfectly delicate cookie on each side. You can pick your flavoring for the center or just go with the basic vanilla cream.

The "perfectly delicate cookie on each side is the problem". With all the tender loving care in the world I couldn't get this to be any better looking. Don't be fooled by my sad pictures. They are delicious! Santa might come back in the same night if you put these out! The directions seem pretty simple, but watch out when scraping them off the cookie sheet. If some of them crumble like some of mine did, it's ok. They melt in your mouth anyway.

Cream Wafers

Ingredients:
1 cup butter
2 cups flour
1/3 cup whipping cream
granulated sugar to roll in ( about 1/2 a cup)


Mix butter, cream and flour thoroughly. Chill 1 hr. Heat oven to 375. Roll dough on floured surface ( I add more flour to to dough when I roll it out as it is too sticky) to 1/8" thick. On a small plate place sugar and roll both sides of cookie in it and then place on greased cookie pan. Prick each cookie in 4 places with fork. Bake 7 -9 min or until slightly puffy. Put two cooled cookies together with filling in between.

Filling: Your basic butter frosting with almond, lemon, orange, mint or just vanilla flavoring. Whichever you prefer. I usually divide frosting in two dishes and use two different flavorings and food coloring to match. In this picture is almond flavoring with green food coloring. Serve and enjoy. Good luck!

Simple Sunday Part One : Chocolate Chip Pumpkin Cookies

I unintentionally had a theme today. The theme was to use very little ingredients, but have a lot of taste!
First I made dessert. It is a good idea to make dessert first. It gives you something to nibble on while you are waiting for dinner to be done.

Pumpkin Chocolate Chip Cookies


Ingredients:
Take the above ingredients and mix together that is it!
1 can of Pumpkin
1 box of Spice Cake Mix
2 cups (more if you are me!) of chocolate chips

Directions:
Preheat oven to 350 degrees. Ignore directions on the box and simply add the pumpkin to the dry ingredients and stir together until thoroughly mixed. Add chocolate chips. Place ice cream scoop size dollops on greased cookie sheet. Bake for 12-15 minutes. It is really that easy and delicious! Serve and Enjoy!