Snowdrop Cookies

by Jessica on January 10, 2010

Christmas has come and gone, but chocolate and mint are a fab combination any time of the year. And since it’s snowed twice in one week here in Texas (and the temps have been in the teens the past 6 days), these cookies are appropriately named… don’t ya think?? 🙂

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Snowdrop Cookies

1-1/2 c all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1-1/2 c Andes Creme de Menthe baking chips
1 c chocolate chips
6 tbsp unsalted butter, room temperature
1 c Splenda for Baking
1-1/2 tsp vanilla extract
2 eggs
powdered sugar

In a medium bowl, combine flour, baking powder and salt; set aside. In a double boiler, melt 1 cup of Creme de Menthe baking chips & 1/2 cup of chocolate chips, stirring until smooth. In a large bowl, beat butter and Splenda until creamy. Add melted chips and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining chips. Wrap dough in plastic wrap and freeze until firm.

Preheat oven to 350 degrees F. Shape dough into 1″ balls and roll in powdered sugar. Place on parchment-lined cookie sheets and bake for 10-12 minutes, or until tops appear cracked. Let stand for 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.

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{ 3 comments… read them below or add one }

1 katie January 11, 2010 at 9:36 am

oh yum! Those seriously look delicious! I’m starring for later use. 🙂

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2 Amy (Sing For Your Supper) January 11, 2010 at 1:10 pm

I love those Andes baking chips!! Anything chocolate/mint has my vote!

Reply

3 Eliana January 11, 2010 at 1:56 pm

Great lookin cookies 🙂

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