What was I talking about? Oh right, the cookies.
Andes Mint Chip Cookies
1 Cup Granulated Sugar
1/2 Cup packed Brown Sugar
3/4 Butter (I used Smart Balance Butter/Baking Blend)
2 large eggs
1/2 tsp Almond Extract (or Vanilla - whichever you prefer)
2 Tblsp water
3 Cups All-purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
10 oz. (1 bag) Andes Mint Chips
1/2 Cup bittersweet chocolate chips/chunks, melted
Preheat oven to 375 degrees. In a large bowl, cream sugars and butter together. Add eggs, extract and water. Beat well. Mix flour, baking soda and salt in a separate bowl, and add gradually to the creamed mixture. Stir in Mint Chips. Place rounded Tablespoonfuls on a lightly greased cookie sheet. Bake 10 minutes until golden around the edges. Allow to cool thoroughly on wire racks. When the cookies have cooled, drizzle melted chocolate over the top (I scoop the chocolate into a zip-top bag and then snip the corner for an even, controlled drizzle).