It's time to start that holiday baking. I spend a large part of the year gathering cookie recipes and then in October I start looking through them and decide what I want to make for the coming holiday season. Gingerbread men are always on the menu so never fear. I hope you like this year's offerings.
These baked up beautifully. They smell wonderful. Do not over-bake them.
You can find the mint chocolate fudge baking chips at Walmart.
I can tell I'm a little rusty. I forgot to take a picture of the three sticks of softened butter in the mixing bowl. Then add 1 1/4 cups sugar. Whip well.
Then add 1 1/4 cups brown sugar and continue the whipping.
Add two large eggs. Take your eggs out a little before starting the baking process to get them to room temp. They will beat better.
Add 1 Tablespoon yes Tablespoon vanilla. I like to use vanilla paste in my Christmas cookies to add those little flecks of vanilla.
2 teaspoons baking soda.
1 teaspoon sea salt. Mix all these well.
Add 4 cups all purpose flour. Add one cup at a time and mix well between each cup.
This is a thick dough.
Take 2 cups whole almonds.
Put them in a food processor and grind into fine pieces. You don't want it too fine or too chunky, just right.
Add to mixer and mix well. The dough will be very thick. Add the two bags of mint chocolate fudge baking chips. This dough is so thick.
This is the cookies dipped up and ready for the freezer.
Bake the cookies in a preheated 350 oven for 12-15 minutes. I would aim for the 12 minute range. You do not want to over bake then.
Mint chocolate fudge cookie recipe
1 1/2 cup softened butter
1 1/4 cup sugar
1 1/4 cup brown sugar
1 Tablespoon vanilla
2 teaspoons baking soda
1 teaspoon sea salt
4 cups all purpose flour
2 10 oz pkg mint chocolate fudge baking cips
2 cups finely chopped almonds
2 large eggs
Preheat oven to 350. Bake 12-15 minutes
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