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!!
~~

Grandma's Shamrock Pie - Crème de Menthe Mousse Pie

This is one of those versatile family recipes. My grandmother use to make this pie twice a year. St. Patrick's day, when it was called Shamrock Pie, and Christmas, when it was called Christmas Tree Pie. See how versatile it is? ;) Truth be told, it really has NOTHING to do with either holiday. It is simply a mousse pie based on the flavor of a grasshopper (the drink)... LOL

Be that as it may, now that I know a little about cooking and having made several mousses; I can see how this is really a "shortcut" recipe. I suppose it's easier to melt Marshmallows instead of going to the trouble of blooming and cooking your own gelatin. As a bonus, most marshmallows already contain vanilla, so there is no need for vanilla extract. Honestly, I am a bit dubios on it being a short cut... I think it would have taken less time if I had bloomed gelatin myself instead of waiting for the Marshmallows to melt. LOL

But I have to admit, if your into Mint and Chocolate, then this pie is for you. One thing to note, however, is that Crème de Cocoa comes in both brown and clear varieties. So does Crème de Menthe... Well, not in brown; It comes in green and clear varieties. Be sure to get the clear Crème de Cocoa and the green Crème de Menthe. Trust me... Brown Crème de Cocoa mixed with Green Crème de Menthe does not make for a pretty colored pie.

Shamrock/Christmas Tree/Grasshopper/Crème de Menthe Pie

1/2 cup Whole Milk
26 Large Marshmallows
1 TB Clear Crème de Cocoa
3 1/2 TB Green Crème de Menthe (Plus a little extra for the drizzling)
1 cup Heavy Cream
1 Chocolate Cookie Crust (I buy mine for this, you'll see why at the end)

Place a pot of water on the stove and place a heat proof bowl over the water, bringing it to a simmer.

Place the Milk and Marshmallows in the top of your double doubler.

Cook until melted and smooth.

Remove from the simmering water and stir in the Crème de Cocoa and the Crème de Menthe; stirring until combined.

Prepare an ice water bath.

Place the Marshmallow mixture in the bath and stir until it begins to stiffen, then set aside on the counter. (I had moved the mixture to a metal bowl so it would chill faster)

When well chilled, whip the heavy cream (1 cup should give you 2 cups of whipped cream)

Break up the Marshmallow mixture with a whisk.

Stir in 1/2 of the Whipped Cream with a spatula to loosen the marshmallow mixture.

Then fold the remaining Whipped Cream into the Marshmallow mixture.

Pour into the prepared Chocolate Cookie crust.

Smooth with a spatula.

Now this is why I buy the crust... Cause I get this handy dandy little lid to place on the pie to protect it.

Chill the pie for 30 minute.

Drizzle with Crème de Menthe before serving.

Mangia!!
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