2 c. sifted flour
1/2 c. powdered sugar
1 c. butter
6 eggs, beaten
1 1/2 c. sugar
1 1/2 t. baking powder
1/4 c. sifted flour, plus 2 T.
3/4 c. frozen concentrated passion fruit juice (Goya brand used)
1 lemon, juice & grated rind
1 lime, juice
Mix 2 c. flour, powdered sugar, and butter as you would a pie crust. Press into 9x13" pan. Bake at 350 for 20 minutes.
Mix eggs, sugar, baking powder, 1/4 c. flour plus 2 T. flour, lemon and lime juices and rind. Pour over hot crust. Bake at 350 for another 25 minutes. Cool and cut into bars.
Andes Peppermint Crunch Chunkies
1 c. butter, softened
1 c. brown sugar, packed
1/3 c. granulated sugar
1 large egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. salt
1 3/4 c. all-purpose flour
1 c. quick oats
1 c. sweetened grated coconut
(1 1/4 c. coarsely chopped pecans, toasted)
1 1/2 c. Andes® Peppermint Crunch Baking Chips
Preheat oven to 300° F.
Cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut, (pecans), and Andes® Peppermint Crunch Baking Chips.
Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.
They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.
Turtle Thumbprint Cookies
1/2 c. butter or margarine, softened
2/3 c. sugar
2 T. milk
1 t. vanilla
1 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/4 t. salt
1 1/4 c. finely chopped pecans
1 pkg. Hershey's Kisses Milk Chocolate filled with Caramel
In a large mixing bowl, beat butter with an electric mixer. Add sugar and beat well.
Separate egg, setting the egg white aside to use in step 4. Beat in egg yolk, milk and vanilla. In another bowl, stir together the flour, cocoa powder and salt. Add flour mixture to butter mixture and beat till well combined. Chill the cookie dough in plastic wrap for 2 hours or till easy to handle. Shape the dough into 1-inch balls. Slightly beat reserved white. Roll the balls in egg white, then in nuts to coat. Place 1 inch apart on a lightly greased cookie sheet. Using your thumb, make an indentation in center of each cookie.Bake 9 to 11 minutes or until set. Cool slightly; carefully press center of each cookie again with thumb or tip of spoon to make indentation. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel mixture into each indentation. Lightly press chocolate Kiss in center of each cookie. Makes 48 cookies.