Follower Friday: Mint Melt Away

IT'S FRIDAY!

(Don't forget....I'm compling everyone's favorite holiday recipes for the month of December.  Hurry and send me your favorite recipe!  I'll link it back to you.  Email: willtherebefoodthere@gmail.com)

Allison was chosen to do today's Follower Friday.  Allison married my brother's best friend.  We were all at BYU-Idaho together and I remember when she started dating her husband.  I kept hearing a lot about her and when I finally met her - I loved her  She is FUNNY, smart, creative, and an avid runner (gosh I wish I could be an avid runner!)  She has an adorable little boy.  

And....they live 2,000 miles away from me.  So sad.

ENJOY HER RECIPE!

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First off, thanks Tiff for the opportunity to do a post.  What a wonderful time of year to be featured on a food blog. Thanksgiving and Christmas are so much better with yummy food/treats. I don't know about anyone else but this is my favorite time of year for baking treats. I try to give them away to neighbors or friends so that I don't end up eating all of them, but I'll be honest, that is one of the reasons that I run, so that I can indulge sometimes all the time on delicious goodness.

One of my favorite Christmas cookies to make/eat since I was little is called the Mint Melt-Away.  It has a nice combination of chocolate and mint, and who doesn't love that combo? (Ok maybe some don't but I love it).

Mint Melt-Away

3/4 C butter

1 1/2 C dark brown sugar

2 Tbsp water

2 C semisweet chocolate chips

2 eggs

2 1/2 C flour

1/4 tsp. baking powder

1/2 tsp salt

1 lb of Andes mints broken in halves  

(you could also use the crushed Andes mints in the chocolate chip aisle)

Cook the butter, sugar, water until melted, add chocolate chips until melted.  Remove from heat.  Pour into mixing bowl.  Let stand for about 10 minutes then mix at high speed.  Add the eggs.  At lower speed, add mixed dry ingredients.  Blend until just blended.  Chill for 1 hour.  Line cookie sheet with foil.  Place small balls 2 inches apart.  Bake 350° for 12-13 minutes.  Place 1/2 of Andes' mint on hot cookie, right from the oven.  When melted swirl around on top of cookie with spoon, end of knife, or toothpick.

P.S. You are more than welcome to follow me and my shananigans on my blog here .