Andes Surprise Pillow Cookies Food

ANDES MINT COOKIES

Steps:

• In a medium mixing bowl, stir together the white whole wheat flour, baking powder, baking soda, salt, and espresso powder. Fold in the Andes mints or baking chips.
• In a large bowl, whisk together the brown sugar, granulated sugar, melted butter, and vanilla until evenly combined. Add the milk and whisk again until the milk is incorporated into the butter and it is nice and smooth.
• Scatter the flour mixture over the top, and, by hand with a wooden spoon or sturdy rubber spatula, stir to combine. Stop as soon as the flour disappears so that you don't overwork the dough. If the dough seems very dry, add 1 to 2 teaspoons of milk until it comes together. (It will become moist faster than you think!)
• Clear space in your freezer and line 2 baking sheets with parchment paper or silicone baking mats. With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoonfuls (the dough balls will be about 1 1/2 inches across). Arrange on the baking sheets, leaving at least 2 inches of space around each cookie. Freeze for 30 minutes or refrigerate for 24 hours. Alternatively, you can cover the bowl of dough with plastic wrap, then refrigerate it in the bowl for 24 hours or up to 3 days. Let stand the bowl stand at room temperature for 10 minutes, until the dough is softened enough to scoop, then portion as directed.
• When ready to bake, place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Bake on the upper and lower racks for 11 to 12 minutes, until barely dry on top and just turning golden on the edges, switching the pans' positions once halfway through. The cookies will look underdone but will firm up as they cool. (You can also bake the pans one at a time in the center rack of your oven.)
• Place the baking sheet on a wire cooling rack. Let the cookies rest on the sheet for 3 minutes, then transfer them to the cooling rack to finish cooling completely.

ANDES MINT PILLOW COOKIES

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

ANDES® MINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
• Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
• Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.

ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

ANDES SURPRISE PILLOW COOKIES

Steps:

• 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.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

SURPRISE PACKAGE COOKIES

Steps:

• Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

MARGARET'S HOT ROD COOKIES

Steps:

• In a saucepan combine sugar, cocoa powder, evaporated milk, and margarine. Bring them to a boil over low heat until the sugar is completely dissolved.
• Remove from the heat and add the coconut and rolled oats. Drop by the spoonful onto cookie sheet covered with wax or parchment paper. Let cool and then enjoy!

PILLOW COOKIES

Steps:

• Dough:.
• Sift flour, then measure. Cut the butter into the flour.
• Beat egg yolks well & mix with the cream. Add to flour mixture.
• When dough is well-mixed, shape into small walnut-sized balls.
• Place in the refrigerator overnight.
• Filling:.
• Beat the egg whites stiff, then beat in the icing sugar slowly.
• Add the nuts and mix well.
• To Assemble Cookies:.
• Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
• Place 1 teaspoon filling on each.
• Fold the dough over to the shape of a pillow.
• Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
• Dust with icing sugar.