Healthy Living:

Andes Crème de Menthe Recipes

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Andes Crème de Menthe Pinwheel Cookies:

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Ingredients:

1 cup (2 sticks) unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tbs. Vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1/3 cups cocoa
½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled)
2 to 3 drops green food coloring or more if you prefer a darker color

Optional: white decorating sugar

Directions:

In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl sift together the flour, baking powder and salt. At a reduced speed add flour mixture. Beat until well mixed.

Divide dough into 2 equal parts and place in separate bowls. Add melted Andes mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles; wrap in plastic wrap and refrigerate 1 hour.

Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x 12-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press the two together. Roll up, jellyroll fashion, starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at least 2 hours).

Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and place 1 “ apart onto ungreased baking sheet. Sprinkle with coarse white decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to slice and bake.

Yield:

2-3 Dozen Cookies