Chocolate Mint Cookies

Source: me!
Yield: 5 dozen

I love this variation of the Andes Creme de Menthe cookies that comes on the back of the bag.  The chocolatey cookie take them over the top!

1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 large eggs
1 (10 ounce) package Andes Creme de Menthe bits
1/2 cup cocoa powder
1 1/2 + 2/3 cups all-purpose flour

1. Cream together butter, brown sugar, and granulated sugar at high speed until mixed.  Add vanilla and eggs and mix until smooth.  Add baking soda and baking powder. 

2.  Add Andes mint bits and mix until incorporated. 

3. Turn down mixer speed and add cocoa powder.  Gradually mix in flour until dough is fully combined.

4.  Drop by rounded tablespoons onto baking sheet and bake for 8-10 minutes at 350°

5. Let cool for 2 minutes on baking sheets, then transfer to wire racks.  

Holiday Blossoms

Source: Christmas Cookie Magazine
Yield: 24 (I usually double the recipe)

1/2 c. soft butter
3 oz. soft cream cheese
1/4 tsp. salt
1/2 c. powdered sugar, sifted
1 egg
1/2 tsp. vanilla
1/2 tsp. baking powder
2 1/4 c. flour
colored sugar
M&Ms

1. Mix butter and cream cheese for 30 seconds. Add sugar, baking powder, and salt. Add eggs, then vanilla. Slowly add flour. Cover and chill for 1 hour.
2. Heat oven to 350 degrees. Shape dough into 1" balls. Roll in sugar. Place 2" apart on a cookie sheet. Snip each into half, then each half into 3. Fold down 6 petals. Sprinkle sugar in the center.
3. Bake 8-9 minutes or until sides are firm. Remove. Add one M&M to center. Transfer to wire racks and cool.

Note: These can be very fragile. They're best served at home, not transported or shipped.

Peanut Chocolate Squares

Growing up these were my favorite Christmas cookie bar.   I looked forward to them all year long.   Now, Disappearing Bars have sort of trumped them in family cookie platters, but I still try to sneak a few of these graham based bars into the mix.

Source: Auntie Irene
Yield: A lot
2 pkg. whole graham crackers, crushed
1 c. melted butter
1 1/3 c. peanut butter
2 2/3 c. sifted confectioners sugar
12 oz. chocolate chips, melted

1. Add peanut butter to melted margarine. Add crushed graham crackers and sugar. Mix and pat into a 9x13 pan
2. Melt chocolate chips and spread on top. Cool in fridge for at least 2 hours.

I need to get a good photo of these.....