This cookie screams Christmas to me. They may be rustic in style, but they taste like a cross between flaky pie crust and a soft cookie, and filled with Andes mint pieces! And why not dip the sides of them in a melted candy cane chocolate coating?
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 tsp. vanilla
1 box Andes Mints, wrappers removed, and roughly chopped
*Optional, Wilton, Candy Cane Candy Melts
Preheat the oven to 400 Degrees. In an electric mixer, beat the sugar and butter together until a paste forms. Add in the egg and vanilla. Slowly add in the dry ingredients. Add the chopped up Andes mints and mix on low speed until just incorporated. Line a baking sheet with parchment paper.
Take about a tablespoon of the dough into your hand and roll into a ball. Place on the parchment paper and then with the palm of your hand, flatten the dough out. The dough will remain in this shape after cooking, so go as rustic as you want, but remember that I will not spread or change shape at all. Bake for 8-10 minutes until the bottom is golden brown. Let sit on the cookie sheet for a minute before removing to a wire rack and letting cool fully.
*Optional: In a double boiler I melted the candy coating and just dipped one half of the cookies "edge" into it. I placed them back on the parchment lined baking sheet and froze until the chocolate was set. The candy cane coating has red glittery flakes in it which adds a nice touch of color for a Christmas cookie plate!