Creme De Menthe Cookies Food

ANDES CRèME DE MENTHE COOKIES - ANDES MINT COOKIES

Steps:

• Preheat oven to 350°F Do not do this until after dough has been refrigerated.
• Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
• Add Andes Baking Chips and mix.
• Add Flour and continue to mix until all ingredients are well blended together.
• Cover and chill in the refrigerator for 45-60 minutes.
• Spoon out approximately 1 oz of dough per cookie.
• Form a ball and then slightly flatten.
• Place on non-stick baking pans and bake for approximately 8-10 minutes.
• Cool on pans for 2 minutes, then remove.

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 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 BARS

Steps:

• Bottom Layer: In a small saucepan, combine 1/2 cup butter and cocoa powder. Over low heat, mix until will blended.
• Remove from heat and add 1/2 cup powdered sugar, egg and vanilla.
• Stir in graham crackers and mix well.
• Press graham cracker mixture into 9/13 glass or metal pan. (If you would like them thicker you can make in 8x8)
• Middle Layer: Melt 1/2 cup butter. In a mixing bowl, mix together butter and creme de menthe on low speed for 2-3 minutes. Gradually add 3 cups powdered sugar and mix until smooth, about 3-4 minutes.
• Spread over graham cracker mixture and chill in refrigerator for 1 hour.
• Top Layer: In a small saucepan, combine 1/4 cup butter and chocolate chips. Stir over low heat until melted.
• Spread over creme de menthe mixture.
• Chill for 1 to 2 hours.
• Store in refrigerator.

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 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!

HOMEMADE CRèME DE MENTHE RECIPE

Steps:

• Gather the ingredients.
• In a one-quart jar, pour the vodka and tear the mint leaves as you add them. Shake well to immerse the herbs. Let infuse for 48 hours, shaking once a day.
• Bring the water to a boil in a small or medium saucepan. Add the sugar and stir until completely dissolved, then reduce to a simmer. After 5 minutes, remove the simple syrup from the heat and let cool completely. If making ahead, refrigerate in a sealed container until ready to blend the liqueur.
• After 2 days, add the cooled simple syrup to the mint-infused liquor. Shake and infuse for another 24 hours.
• Strain out the mint using a fine-mesh strainer lined with cheesecloth. Discard the mint and strain one or two more times to remove extra sediment.
• Funnel the crème de menthe into a 750-milliliter bottle or several smaller bottles.
• To color the liqueur, add 3 to 5 drops of green food coloring and shake well to incorporate.