Recipe by Erin K. Brown
This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.
- 1 cup unsalted butter, softened
- 1 cup butter flavor shortening (optional instead of butter)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 42 -49 Andes mints candies (28 mints per package)
Directions See How It's Made
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
- Add flour, baking powder and salt. beat until a soft dough forms.
- Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
- Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
- Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
- Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
- The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
- I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
- Remove remaining waxed paper.
- Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
- Gently press edges of pillows to seal.
- Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
- Cool completely before storing.
- *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.