I used the recipe on the back of the Betty Crocker Gluten free Cookie Mix with the following changes:
Substitute 1 tsp mint extract for the vanilla and add 8 drops of green food coloring. I added both of these ingredients to the egg and whisked them together. Then add cookie mix and butter. Next, add 1 cup Andes Creme de Mentes. Mmmm! Cook according to the directions on the box. I used the high altitude option and decreased the temp to 325 and baked large cookies for 13 minutes.
Happy St. Patrick's Day!
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