Easter is coming up and these have been on my mind. My mother’s parents died before I was even born, so I never got to know them as Grandma and Grandpa Cichowlas. However, my Mom’s next door neighbors all growing up totally stepped up to the plate on the grandparent front for us. They sent birthday cards with checks slipped inside every year for all of my siblings and I. And every year at Easter, Grandma Nyquist would send out goodies for each of us. They always came encased between two flat green styrofoam trays filled with plastic Easter grass, jelly beans, peanut butter balls, and these mint surprise cookies. Every year until Fran died. I’m posting the original recipe. Tonight, my sister and I adjusted a little for high altitude.
MINT SURPRISE COOKIES
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 C butter
- 1/2 C shortening (or you can use a whole cup of butter and omit this if desired)
- 1 C granulated sugar
- 1/2 C firmly packed brown sugar
- 2 eggs
- 1 Tbsp water
- 1 tsp vanilla
- Andes mints, cut in half
- Combine dry ingredients in medium bowl.
- Cream butter and shortening.
- Gradually add the sugars, creaming well.
- Add in 2 eggs, water, and vanilla.
- Blend in dry ingredients.
- Cool dough in fridge at least 2 hours.
- Heat oven to 375 degrees. Grease baking sheets.
- Wrap 1 Tbsp of dough around each 1/2 Andes mint. Press a walnut on top of each cookie.
- Bake 10-12 minutes.