Food recipes
Crème de Menthe Chocolate Bite Cookies
Crème de Menthe Chocolate Bite Cookies Yield: 3 1/2 dozen Ingredients: - 2 cups flour - 1 teaspoon baking soda - 1/4- 1/2 teaspoon salt - 1 cup butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, firmly p...
Crème de Menthe Chocolate Bite Cookies
Yield: 3 1/2 dozen
Ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- 1/4- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 eggs
- 8 ounces Swiss semisweet chocolate, slash into 1/2-inch chunks
- 1 1/4 cups chopped almonds (optional)
- 3 dozen parts crème de menthe sweet, minimize into quarters
Directions:
1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a higher blending bowl, beat the butter, sugars, vanilla, and eggs until finally light-weight and fluffy. mix inside the dry components. Stir in the chocolate chunks, the almonds, and the crème de menthe sweet. Chill for 1 hour.
3. Then, remove from the fridge and allow for to stand for 10 minutes.
4. Then, preheat the oven to 350°F.
5. Finally, lose dough by heaping tablespoonfuls on to ungreased baking sheets, spacing cookies around 2 inches aside.
Yield: 3 1/2 dozen
Ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- 1/4- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 eggs
- 8 ounces Swiss semisweet chocolate, slash into 1/2-inch chunks
- 1 1/4 cups chopped almonds (optional)
- 3 dozen parts crème de menthe sweet, minimize into quarters
Directions:
1. First, blend the flour, baking soda, and salt; preset apart.
2. Next, in a higher blending bowl, beat the butter, sugars, vanilla, and eggs until finally light-weight and fluffy. mix inside the dry components. Stir in the chocolate chunks, the almonds, and the crème de menthe sweet. Chill for 1 hour.
3. Then, remove from the fridge and allow for to stand for 10 minutes.
4. Then, preheat the oven to 350°F.
5. Finally, lose dough by heaping tablespoonfuls on to ungreased baking sheets, spacing cookies around 2 inches aside.