Newspaper article St Louis Post-Dispatch (MO)

Recipe Exchange: 2 Recipes for Andes Mint Cookies

Newspaper article St Louis Post-Dispatch (MO)

Recipe Exchange: 2 Recipes for Andes Mint Cookies

Article excerpt

A few months ago Carol Wiedl was looking for a recipe for chocolate cookies topped with an Andes Mint.

We heard from several readers with recipes for Carol. First, Charlotte Fry from St. Charles submitted a recipe for Layered Mint Candy. "They taste just like the real thing. It makes a small batch, so I cut them pretty little."

Carole Meier of St. Louis also sent in a recipe for Andes Mint Cookies. Her recipe uses actual Andes mints and she recommends having the mints unwrapped and stacked so that you can put them on the cookies as fast as possible, giving it more time for the melting chocolate.

CAN YOU HELP?

* The holidays are over, but I missed my favorite cookies "PFEFFERNYSS." Store-bought ones are not the same. Maybe someone has a recipe that is like these "German" cookies. R.D. Westermann, Kirkwood

* I was wondering if you could find me the original recipe of the St. Louis Gooey Butter Cake. Marcia Mohrmann, St. Louis

* I am looking for the house salad dressing recipe that was used at Bengoni's Restaurant, which is now closed. The location was on Woodson Road in Overland. I've been told that they purchased the dressing from somewhere? It is delicious. Donna Bauer, Wentzville

* I'm looking for a coffee cake recipe similar to Tippin's. Cheryl Wolf, St. Louis

HOW TO CONTRIBUTE

To request a recipe * Request only one recipe at a time. Include your full name, address and phone number. Send an email to recipeexchange@post-dispatch.com. Mail a request or an answer to Karen Deer, St. Louis Post-Dispatch, 900 North Tucker Boulevard, St. Louis, Mo. 63101.

To provide a recipe * Include pan and can sizes, the yield and as many other details as possible; send to the above address. Make a copy. Original recipes will not be returned. If you have a photo, please send that as well.

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ANDES MINT COOKIES

Yield: About 4 dozen

cup (1 sticks) salted butter

1 cups brown sugar

2 tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

teaspoon salt

3 (28-count) boxes Andes mints

1. In a saucepan over low heat, melt butter; add brown sugar and water. …

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