This has become one of my favorite recipes over the years because I never tire of biting into one of these frosted cookies to discover that hidden chocolate mintiness inside. I triple the ingredients to make about 8 dozen, so I don’t run short. If you tint the frosting bright pink, yellow, or green before pressing them into jimmies or sanding sugar, they’ll really stand out on a cookie tray.
1/2 C. sugar
1/4 C. packed brown sugar
1/4 C. shortening (Crisco, for instance)
1/4 C. butter or margarine, softened
1/2 tsp. vanilla
1 2/3 C. flour
1/2 tsp. baking soda
About 2 1/2 doz. Andes mints, unwrapped
Preheat oven to 350º. Mix the sugars, shortening, butter, vanilla and egg in large bowl. Add the flour and soda. Shape a tablespoon of dough around each mint, covering the corners and pressing together any cracks in the dough (be patient! It’s worth it!) Place the cookies about 2” apart on baking sheets covered with parchment paper. Bake 8-9 minutes or until barely golden brown. Cool on wire rack.
Frosting: 1 C. powdered sugar, 1 T. plus 1 or 2 tsp. milk, 1/4 tsp. vanilla or almond extract, plus food color, if you want. (You can also use the buttercream recipe included in this section.) Frost the centers of the cookies and press into jimmies, sanding sugar, etc. to decorate them. 1 batch makes about 2 dozen.