mint cookies 1

This is only my second week of 12 Weeks of Christmas Cookies, and already I’m having so much fun.  Especially considering the fact that when I went to the grocery store to get the ingredients for these cookies, some 18-year old guy (kid) complimented my hair.  Twice.  I like to think I’m fairly trendy for a 30-something mom, so I’m telling myself he really meant it, rather than mocking my probably frazzled state.

Anyway, when I was a kid, one of my favorite things about going out to eat was that oftentimes there was a little pile of Andes mints near the cash register that you could buy for five cents each.  I would always talk my dad into getting some, and I’d let them melt on my tongue like a little piece of heaven.  I’d try to make them last as long as possible, because I loved them that much.  Then I’d whine until my mom and dad would give me their mints.  In my own defense, back then Andes mints weren’t readily available in the grocery stores like they are now, so they were pretty much a hot commodity in my family.

Mint is one of my favorite flavors for the holiday season, so choosing these cookies for this week’s post was a no-brainer.  Plus, the recipe won’t use up the entire bag of Andes mints that I purchased, which means I can eat the rest when no one is looking use the rest in my coffee or when making holiday candy bark.

mint cookies 2


Prep time
Cook time
Total time
Serves: 15
For the Cookies:
  • 1 cup butter, softened
  • scant ¾ cup superfine sugar
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • 2½ cups flour
  • 3½ ounces Andes mints, finely chopped
  • salt
  • powdered sugar, for dusting
For the Ganache:
  • 2 tablespoons heavy cream
  • 3½ ounces white chocolate
For the Cookies:
  1. Mix butter and sugar with a wooden spoon, the beat in the egg yolk and extract. Sift together the flour and a pinch of salt and add to the sugar mixture. Add in chocolate bits, and stir to combine. Wrap dough in plastic and chill for 30 minutes.
  2. After your dough is chilled, roll it out and, using a cookie-cutter or glass, cut out your shapes.
  3. Bake at 375 for 10 to 15 minutes. Let cool completely on a wire rack.
For the Ganache:
  1. In a saucepan over low heat, melt cream and chocolate. Stir occasionally, until smooth. Remove pan from heat and let cool, then chill in the refridgerator until the mixtures reaches a spreadable consistency.
  2. Spread ganace over half of the cookies and top with another cookie. Dust with powdered sugar.





If you missed it, check out my {Week 6} recipe: Red Velvet Cookies with Cream Cheese Frosting.

Be sure to check out all of the other wonderful holiday sweets!