Mint Crinkles

There are two things you must know:

1. My official start of the holiday season every year is when I buy the Better Homes and Gardens special Christmas Cookies issue. I love it. I have every one going back to 2003 (plus some other special holiday issues). One year I didn't buy one and my mom, knowing how much I loved this magazine, bought me the issue so I wouldn't miss out on this special dose of holiday joy.
2. The way to my husband's heart is through putting something mint chocolate in his stomach.

Which is why I made these:

And I have to tell you, you must too make these and eat them nice and hot fresh out of the oven with a big glass of milk. Delicious!

Mint Crinkles

Source: BHG Christmas Cookies 2009

3/4 c. Andes mint chocolate and mint pieces (or 24 candies chopped finely)

1/3 c. shortening

1 c. sugar

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

2 tsp. vanilla

1 1/2 c. all-purpose flour

additional Andes mint pieces, or finely chopped candies

In a heavy small saucepan, heat and stir the 3/4 c. candy pieces until melted and smooth. Remove from heat and cool for about 15 minutes.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled melted candy, eggs, and vanilla. Beat or stir in flour. Cover and chill until dough is easy to handle (about 3 hours).

Preheat oven to 350. Drop by rounded tablespoonful (you'll want them fairly ball-shaped before baked) 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until the edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie (don't press them into the cookie). Bake 1 minutes more. Cool on wire racks. Makes 30-36 cookies.