| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Chocolate, Cookies |
42 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
c |
Butter; softened |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Light brown sugar; packed |
| 2 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 6 |
oz |
Andes Candies; any flavor, coarsely chopped |
| 1 1/2 |
c |
Walnuts; coarsely chopped |
| 1 |
c |
Raisins |
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Stir together flour, baking powder and baking soda; set aside.
3. In large mixer bowl, beat butter and sugars until light. Beat in vanilla
and eggs.
4. Gradually stir in flour mixture, then Andes, walnuts and raisins.
5. Drop onto ungreased baking sheet by tablespoonfuls. Bake in preheated
oven 7-8 minutes or until cookies brown.
6. Cool on sheet 2-3 minutes. For thicker cookies, refrigerate dough 15-20
minutes before cooking.
NOTES : I used the mint. They were fantastic!
Recipe by: Magazine Clipping
Posted to recipelu-digest Volume 01 Number 427 by Marie Smith
<craftee@sprynet.com> on Dec 31, 1997
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