RECIPES

Andes Peppermint Crunch Cookie Recipe: Jennifer Kosinski

2 sticks (1/2 Lb.) unsalted butter, softened

1 cup dark brown sugar, packed

1/3 cup granulated sugar

1 large egg

2 tsp. vanilla extract

1/2 tsp. baking soda

1/2 tsp. salt

1 3/4 cups all-purpose flour

1 cup old fashioned rolled oats

1 cup sweetened grated coconut

1 1/4 cups coarsely chopped pecans, toasted

1 1/2 cups Andes® Peppermint Crunch Baking Chips

Directions:

Preheat oven to 300° F.

Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).

Beat in egg and vanilla extract.

On low speed, add baking soda, salt and then flour. Mix completely.

Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.

Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.

Sprinkle some of the remaining chips on top of each cookie.

Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.

They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

Yield:

30 – 3″ or 60 – 1 1/2″ cookies.

*I found the oven temp to be a bit too low & please test/adjust based on your oven. You just don't want to overcook to keep the cookies chewy.

Date Nut Balls: Leslie Noble

1 cup of unsalted butter

¼ cup white sugar

2 tsp vanilla extract

2 cups of all-purpose flour

2 cups of chopped pecans

1 cup of diced dates

Powdered sugar

Pre heat oven to 350 degrees.

Mix 1 cup softened butter with ¼ sugar. Beat until light and fluffy. Mix

in remaining ingredients.

Shape into balls the size of a whole walnut. Place all the balls in a bowl

and chill for at least 1 hour. Place cookies on a baking sheet and bake for

20 minutes. Once the cookies are completely cool, roll in powdered

sugar.

*A Noble family favorite for 3 generations!

EGGNOG SNICKERDOODLES: Christine Eubank

adapted from Vaughn Vreeland (New York Times)

3.5 cups/445 grams all-purpose flour

1.5 tsp cream of tartar

1 tsp baking soda

1 tsp ground cinnamon

1 tsp nutmeg, freshly grated

1 cup butter, unsalted and room temp

1.75 cups/350 grams granulated sugar, plus .25 cup/50grams for rolling

1 tsp salt

1 large egg at room temp

2 egg yolks at room temp

1 tbsp spiced rum

Rolling Sugar

.25 cup/50 grams granulated sugar

1 tsp ground cinnamon

2 tsp nutmeg, freshly grated

Step 1:

Whisk together flour, cream of tartar, and baking soda, and set aside. In bowl of stand mixer, cream together butter, 1.75 cups sugar and salt on medium-high until very smooth and fluffy, approximately 4 minutes.

Step 2:

Scrape down sides of mixing bowl, return to medium speed, and add egg, egg yolks, incorporating each before adding the next. Add rum. Scrape down sides of bowl and beat for another minutes.

Step 3:

Gradually add dry ingredients on low speed until combined. Avoid over-mixing. Allow dough to rest 1 hour to overnight.

Step 4:

Heat oven to 250 degrees and line baking sheet with parchment paper or silicone baking sheet. Prepare rolling sugar (sugar + spices, to desired taste).

Step 5:

Roll dough into balls, each one approximately 23 grams, then roll in the sugar mixture. Transfer balls to baking sheet, about 2 inches apart, and bake 10 minutes, until puffed and just set.

Step 6: 

Let cookies cool on baking sheet before transferring to a wire rack lined with parchment paper. Let cool completely.