Andes Peppermint Icebox Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
• 3. Beat in egg and vanilla extract.
• 4. On low speed, add baking soda, salt and then flour. Mix completely.
• 5. Stir in oats, coconut and 1 cup of baking chips.
• 6. Measure out 2 tablespoons - form into a ball and place on lightly greased cookie sheet, 2 inches apart. Press lightly and sprinkle with some of the remaining chips. Bake for 20 minutes. Let cool on pan for 2 minutes, then remove to wire rack. these are also good drizzled with dark chocolate!!

Steps:

• Preheat oven to 300 degrees F.
• Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
• Beat in egg and vanilla extract.
• On low speed, add baking soda and salt, and then flour. Mix completely.
• Stir in oats, coconut, pecans, and Andes baking chips.
• Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
• Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
• Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

Steps:

• Combine butter and sugars in a large bowl and beat with electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and andres Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour. Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm. Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar. Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets. Bake cookies at 350 degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.