Creme De Menthe Balls No Bake Cookies Food

ANDES MINT CHOCOLATE COOKIES

Steps:

• Preheat your oven to 350 degrees F.
• In a mixing bowl, cream the softened butter and granulated sugar together. Add eggs and Adam's Peppermint Extract and beat everything until light and fluffy, scraping the sides often.
• In another bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder until combined well.
• Mix the wet ingredients with the dry ingredients and mix well.
• Gently fold in the Andres Creme De Menthe Baking Chips,
• Create dough balls about 1" or so. Place about 1 1/2" apart on a silpat lined baking sheet.
• Bake for 10-12 minutes. DO NOT OVERBAKE. The top will probably still look soft looking.
• Break apart a Andes Creme de Menthe After-Diner Mint and gently press one half into the top of each cookie. Pressing very gently.
• Allow cookies to cool about 5 minutes or so on cookie sheet before moving to a cooling rack to cool completely.
• These store in an airtight container for several days, freeze really well for a few weeks and to serve with deliciously melty chocolate, zap in microwave about 10-15 seconds.

CREME DE MENTHE THINS

Steps:

• 1. In a small bowl wisk together above the first four dry ingredients and set aside. Could use all (all purpose) flour in this recipe.
• 2. In separate large bowl mix together the following five ingredients and microwave until all chips are melted. Set aside to cool. Beat in 2 eggs stirring well to blend ingredients
• 3. Add dry ingredients to warm chocolate mixture and mix togtether. Cover and refrigerate for several hours or overnight.
• 4. If left overnight set bowl out to come to room temperature for easy handling. I use a melon ball scope to form one inch balls and roll in my hands to make even rounded cookies.
• 5. Place 2 inches apart on parchment covered cookie sheets. This recipe will make about 75-80 cookies depending on the size balls you made.
• 6. Bake one cookie sheet at a time in middle rack of your oven at 325 degrees for 10 minutes. Cool on cookie sheet for several minutes and transfer to cooling rack.
• 7. After all are baked and cooloed - melt one cup creme de menthe baking chips in microwave bowl and melt several minutes stirring often. Use this to frost each cookie with creme de menthe chocolate then let cool for frosting to set. Store cookies in covered containers. These are delicate and delicious mintyh cookies. They will go fast.

ANDES CREME DE MENTHE CHUNK COOKIES RECIPE - (3.8/5)

Steps:

• Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NO BAKE MINT CHOCOLATE CREME DE MENTHE BARS

Steps:

• Combine ingredients for layer one, and press into a greased 9x13 pan. Add a tiny bit of water if the mixture seems too dry. Place in refrigerator while making layer two.
• Beat together all ingredients for layer two. Spread on top of the first layer, and refrigerate until set.
• Melt the chocolate chips and butter together, and stir until well combined. Spread on top of second layer, and place back in fridge until set.
• Cut into bars. Store in fridge.

CREME DE MENTHE COOKIES

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.

CREME DE MENTHE BALLS (NO-BAKE COOKIES)

Steps:

• Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.
• Roll into 1" balls, then roll in additional powdered sugar to coat.
• I use the food processor makes life alot easier!

CREME DE MENTHE (LIQUEUR)

Steps:

• Mix all ingredients and pour into a bottle.
• Fill bottle with water, seal tightly, and shake frequently over the next week before using.

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350F. Line a 9-by-13-inch pan with aluminum foil, spray with cooking spray; set aside.
• Base - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the cocoa powder and whisk until smooth.
• Add egg, chocolate cookie crumbs (grind cookies in food processor until you have 2 cups of crumbs), confectioners' sugar, vanilla, and stir until combined.
• Turn mixture out into prepared pan to create an even flat layer, pressing it and packing it lightly with a spatula to smooth it.
• Bake for 13 to 14 minutes, or just until crust has set. Set pan aside to cool while making the middle layer.
• Middle - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Allow butter to cool momentarily and to it add creme de menthe, confectioners' sugar, optional food coloring, and whisk until blended or beat with an electric mixer until smooth.
• Turn mixture out over the cooled base to create an even flat layer, smoothing it lightly with a spatula.
• Place pan in refrigerator or freezer for at least 1 hour to chill.
• Topping - In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the optional shortening, chocolate chips, and stir until smooth. If chips are resistant to melting, return bowl to microwave and heat in 10-second bursts until mixture can be stirred smooth.
• Allow mixture to cool slightly (about 3 minutes) and pour over the mint layer to create an even flat layer, smoothing it lightly with a spatula. If your mint layer was well-chilled, the chocolate will start setting up very quickly, so you may need to work quickly to smooth it.
• Place pan in refrigerator or freezer for at least 1 hour to chill before slicing and serving. Bars will keep airtight in the refrigerator for at least 1 month and in the freezer for at least 6 months.

CREME DE MENTHE TRUFFLES

Steps:

• Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.

CREME DE MENTHE COOKIES

Steps:

• 1. Combine first 5 ingredients. Roll into small balls and then roll in confectioners sugar. Store in airtight containers.