Crème de la Crème - Andes Crème de Menthe Cookies

I was thinking the other day that I really needed to work on another cookie post.  Cookies are not necessarily my forte, but Christmas is coming soon, which means cookie season is around the corner.  Yeppers, a big plate of miscellaneous cookies is an excellent thing to have lying around during the holiday season  (Chocolate truffles will be a later post)  and cookies always make great edible gifts as well.  I mean... WHO doesn't love cookies?

So this half-baked idea of writing another cookie post has been bouncing around in my head for about a week.  Fast forward to last night...   I was meandering through Safeway when spied the display for Andes mints.  They were on sale.  I use to love them when I was a kid, but not so much anymore.  However... Next to the display was one of those mail in rebate coupons stating "If you buy 2 you can mail in the receipt and the UPC labels and receive a coupon for a free box".  I thought that was pretty cool, and decided to grab a couple boxes, along with the coupon for the mail in offer.... I figured they would make great stocking stuffers for the kids.

Then Lo and Behold!! on the back of the mail in offer was a cookie recipe for Andes Surprise Pillow Cookies.   Hmmmmmmmmmmm  interesting... Even though cookies are not my strong suit, I adore any cookie that has something deliciously yummy inside... Like Sprytes Rolo Cookies or the Barry White Cookies that were a spin off of Spryte's Rolo Cookies... Then there were the Peanut Butter Cup Cookies... Oh yeah!   Good Stuff..

So I decided to give them a whacky whirl and see how they came out.  Won't lie to ya, after following their directions, I am already trying to figure out a better way to do it... Moving the second sheet of dough over the first (you will see what I am talking about) is a pain in the buttocks.  Other than that, the cookies were quite delicious.... even though I no longer care for those mints.

But I know a certain niece that will be EXTREMELY happy when I take her some tomorrow.  She adores Crème de Menthe Pie, so I am positive that she will love these cookies.  So while she is happily chomping down on little pillows of deliciousness, I will be bottling my first serious attempt at making Beer (and yes, that post is forthcoming. I still have 127 photos to finish editing... whew!)   LOL

Andes Crème de Menthe Cookies

(Andes Surprise Pillow Cookies)

1 cup (8 oz) (227 g) Unsalted Butter
1 cup (7 oz) (197 g) Granulated Sugar
3 cups (15 oz) (425 g) AP Flour
1 tsp Baking Powder
1/2 tsp Kosher Salt
1 Large Egg
1 tsp Vanilla Extract
49 Andes Mints (2 boxes)

Before you begin, it's a good idea to prep the mints... This means a lot of tedious unwrapping.  I suppose you could use them as is, but I don't think the wrapper would be particularly tasty.
So unwrap 49 of the mints.

This will leave you with 7 for your own consumption (one of the benefits of being the chef) 

OK, now that the mints are taken care of, let's make some cookies; Preheat the oven to 400 degrees and, like most cookie recipes, you need to start by creaming the Butter and Sugar until light and fluffy.

While the butter and sugar are creaming, whisk the Flour, Baking Powder and Salt together in a small bowl and set aside.

Add the Egg to the Butter/Sugar mixture and beat again, until fully emulsified.

Add Vanilla and mix again.

Now begin adding the Flour mixture to the Butter/Sugar/Eggs and mix until a soft dough is formed.

I found that the dough was climbing the beaters, so I went ahead and mixed the flour in by hand with a spatula.

It worked just fine, but it takes a little more elbow grease than the mixer does.

Divide the dough into 2 equal pieces (about 445g each)

Roll out the first piece of dough on a well floured surface into a 14 x 9 rectangle.

Begin laying out the mints in 7 rows of 7.

Making sure they are as evenly spaced as possible.

Then roll out the remaining half of the dough, using a piece of parchment so you can move it later, into a 14 x 9 rectangle.

Very carefully, move the resulting sheet over to the minted sheet and lay it down over the top. (this was the hard part I was talking about, cause the dough breaks REALLY easy)

Peel back the parchment and begin lightly pressing the dough together.

Cut with a pastry wheel, pizza cutter or a really sharp knife.

Move the cookies to a baking sheet with 2 inches between each cookie.

They said bake for 7-10 minutes (I needed the full 10 minutes) or until the cookies are lightly browned on the edges.

Move cookies to a rack and allow to cool. (the chocolate inside is REALLY hot, so don't get overzealous and burn the roof of your mouth like I did)

Once cooled they are safe to eat and enjoy!!!

Mangia!!
~~

Moses Supposes His Toeses Are Roses

But Moses supposes erroneously,
For Moses, he knowses his toeses aren't roses,
As Moses noses smells Cookies and Tea.

OK, I know that was completely, utterly and irrevocably LAME....  But I had to get it out cause it was plaguing my mind the whole time I was baking these enticing cookies.  LOL

Sugar cookies come in many forms.  Some crisp, some chewy and some are soft and slightly cake like.  And while the ingredient list is usually fairly simple, being Butter, Sugar, Eggs, and Flour, there always seems to be room for a few "extras" like Sour Cream or Heavy Cream....  

In this case I have forgone my "family" sugar cookie recipe, a mace flavored crispy cookie that works well when one is decorating shapes with frosting, and decided to go with a softer version from by grandmother that contains Sour Cream.  My only addition to these delicious cookies is to give them some other "flavor" besides the standard Vanilla.  Thusly, I have chosen Rose Water, to give them a little exotic flair.

What exactly IS Rose Water?  Technically speaking, it is the water that is left over from the distillation of Damascus Rose petals to obtain the essential oils (known as Rose Otto, or Attar of Rose) for use by the perfume industry.  In essence (ha ha) it's by-product that has found it's way into kitchens across the globe as a flavoring agent.  From Turkish Delights (loukoum) to Custard and Rice Pudding, right on down to Curry pastes and Lamb Tangine.  Think of it as a way to lower the "Carbon footprint" of the perfume industry.   LOL

I normally reserve it for Cocktails (which is fairly common place in the U.S) and on those special occasions when I make Baklava.  But today I have decided to branch out and I am very pleased that I did.  I am already planning to make some Orange Blossom Water cookies as well.  (A by-product from the distillation of Orange Flowers, usually called Neroli, as opposed to Pettitgrain which is a distillation of the leaves and bark of the same Orange tree)

There are those that might complain that it smells like Soap or "Grandma's Perfume".  It's actually the other way around, Soap and Grandma's Perfume smell like rosewater.  LOL

I am gonna warn you now, this is a REALLY sticky dough to work with.  You only get one rolling and cutting out of it before you have to re-refrigerate it.  It's the sour cream that makes it so sticky.  Over the years I have tried to add more flour to compensate, but it doesn't really work... The cookies just taste floury and odd.  SO I have come up with a solution, since this makes 6 dozen or so.  Simply divide the dough into three pieces before chilling. Then, after you have used the first piece, you can re-wrap it, throw it back in the refrigerator and grab one of the other two, well chilled, pieces to work with.  It helps a little; at least you can get three batches of cookies done before you are brought to a stand-still waiting for dough chillage.  Then I combine all the remaining dough together for 1 final rolling. (kind of the way I do with Linzer Augen) Sticky dough hardships aside, they are WELL worth the trouble....

I am just sayin. ;)

Rose Water Sugar Cookies

Printable Recipe
4 1/2 cups (625 g)(22 oz) AP Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
1 cup (227 g)(8 oz) Cultured Butter (or Unsalted)
1 1/2 cup (325 g)(11.5 oz) Granulated Sugar
2 Large Eggs
1 cup (240 g)(8.5 oz) Sour Cream (not light or fat free)
1 TB Rose Water
Demerara Sugar or Rose Petals or Sugared Rose Petals (procedure follows)

Whisk Flour, Baking Powder, Baking Soda and Salt together in a medium bowl, then set aside.

Cream the Butter and Sugar together until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition so as to not break the emulsion.

Mix Sour Cream and Rose Water together in a small bowl.

With the mixer on low speed, begin adding the Flour mixture and the Sour Cream mixture, alternating, beginning and ending with the flour.

(1/3 of the Flour, 1/2 of the Sour Cream, 1/2 the remaining Flour, the remaining Sour Cream, the rest of the Flour)

Divide the resulting dough into 3 chunks, wrap tightly in plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

The next day, preheat the oven to 375 degrees and line your baking pans with parchment paper.
Remove 1 of the wrapped dough balls and turn out onto a heavily floured surface (cause this dough will get sticky REALLY quick)

Roll to 1/4 inch thick with a well floured rolling pin and cut 3 -inch cookies.

Move the cookies, with a well floured spatula, to the lined baking sheets.

Scoop up the dough scraps, press them together and re-wrap with plastic before placing back in the refrigerator. (If you are making more cookies, grab one of the other dough balls)

If you have chosen to decorate them with Demarera Sugar, sprinkle it on the tops of the cookies now, if you are using rose petals, wait until after baking.

Bake the cookies for 10-12 minutes.

Move the cookies to racks and allow to cool completely before serving.

If you forwent the Demerara Sugar and have opted for Rose Petals as decor, you have 2 choices.

But FIRST you need to pick some roses that are free of any sprays.  I like the old fashioned "single" roses for this, cause the petals are not quite as big as the Tea or Floribunda types.

Remove the petals from your chosen roses, then rinse and dry them gently.

OK, now the choices... Fresh or Sugared?

For Fresh..... 

Simply place a small dab of crusting buttercream on top of each cookie to be adorn with a petal.

Place the rose petal on top, pressing gently into the frosting.....

Tah Dah! (the cookies will have to be stored in an airtight container in the refrigerator to prevent the petals from wilting)

If you have left over petals, you can cover them with Plastic wrap and store in the refrigerator as well.

For Sugared Rose Petals.....

1 tsp Meringue Powder
1 tsp Cold Water
Super Fine Sugar
Soft Paint Brush
Paper Towel

Mix the Meringue Powder and Water together with a small whisk.

 

Dip your paint brush in the reconstituted egg white and "paint" reach petal on both sides. (Hold the petal by the point  where it was attached to the flower base - you will be cutting that part off later anyway, cause it's bitter)

Sprinkle with Super Fine Sugar on both sides.

Then set on a paper towel and allow to dry for 24 hours (yeah I know, you kind of have to plan ahead for this)

Before applying the petals to the cookies, clip off the little point that you were holding during the sugaring process.  It is SUPER bitter, and not very tasty, so it has to go.

Just as before, apply a small dab of crusting butter cream and simply press the sugared Rose petal into the frosting.  These should not be refrigerated, cause the sugar will melt off the petals due to the humidity.

Looks like everything's coming up roses... Har dee har har

Mangia!!
~~