Pots & Pans – Andes Crème De Menthe Slice and Bake Cookies

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When I recently came upon a package of Andes Creme De Menthe Baking Chips, I knew I had to come up with a cookie recipe to use them in. The back of the bag had a basic recipe for a drop cookie, but I wanted to jazz the chips up a bit.

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I have a recipe for a Neapolitan cookie that is popular in my family, so I adapted the recipe to incorporate the Andes Chips and green food coloring. If you can’t find Andes Baking Chips, a few Andes Mints, chopped up, will work fine too.

This recipe requires four hours chill time in the fridge. Take that into consideration before you begin. I often mix it up and leave it in the fridge overnight for the layers to meld together, then slice and bake with ease the next day. This recipe doubles up easily.

CREME DE MENTHE NEAPOLITANS

Sift together and set aside:

2 1/2 C Flour

1 1/2 tsp. Baking Powder

1/2 tsp Salt

Cream together:

1 C butter

1 1/2 C sugar

Mix in:

1 egg

1 tsp vanilla

Add dry ingredients and mix until combined.

Divide the dough into three equal portions. Mix 1 square melted & cooled unsweetened chocolate (substitution = 3 tbs unsweetened cocoa and 1 tbs soft butter or oil) into one portion, a few drops of green food coloring into one portion, and 1/8 to 1/4 cup of Andes Baking Chips into the last portion. (I use the lesser amount because I don’t like the flavor of mint to be overpowering.)

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Cover a rectangular loaf pan with enough wax paper to cover the bottom and hang over all the edges.

Line the loaf pan with the layers of dough in any order that you choose. Use the back of a large spoon or spatula, and the sides of the wax paper to help smooth and flatten the dough into shape. Cover the pan with foil and chill at least four hours.

Turn the dough out on to a cutting board. Gently pull away the waxed paper. I have cut these cookies two ways. Down the middle, dividing the dough in two long rectangles, or I cut it into three long rectangles. Either way works, and they cook at the same temperature and amount of time. Two rectangles make large cookies, three rectangles make a smaller size.

Cut each rectangle into slices, about a 1/4 inch thick. They don’t spread out very far, and stay neat and orderly, so I crowd them onto the sheets.

The cookies after baking
The cookies after baking

Bake in a 350 degree preheated oven for 9-10 minutes. Take out and let them sit on the cookie sheet an extra minute to firm up. Remove to cooling tray. Enjoy! Large cookies  5-6 dozen cookies  Smaller cookies  7-8 dozen cookies

Quick Tip: I slice all the cookies at one time, but any sliced cookie dough not going directly into the oven should go back into the fridge to stay cool. The unbaked bars are easy to handle when they are cool, they become soft and sticky when they begin to warm up.

These cookies freeze well and are also great for cookie sales or exchanges.

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A sample of unbaked Crème De Menthe cookies alongside a batch of the original recipe. Make the basic dough the same using red food coloring in the place of green and leaving one layer plain. I’ve also made these cookies in the colors of Autumn for social gatherings.

8 thoughts on “Pots & Pans – Andes Crème De Menthe Slice and Bake Cookies

  1. Neapolitan cookies! I’ve never actually heard of them, but this is such a good idea and what you made looks appetising 😀 I would love to try them, and I’m guessing the cookies were a hit in your household 🙂 Also looking very festive for this season.

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    1. Hi Susie, the dough is just refrigerated not frozen, the cold helps the stickiness of the dough firm up for cutting, and also helps the layers stick together and meld into one big block for cutting through. They are delicious in both the pink, and jazzed up a bit with the mint chips.

      Liked by 1 person

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