Christmas time in our house means baking and lots of it! This recipe is one of my go-to cookies. Its quick, easy and is always a crowd pleaser. The recipe calls for toffee Andes candies, but you can use any flavor of Andes candies in this recipe. Try out your favorite flavor this holiday.
Candy Cookies
1 Roll (18 oz) Refrigerated Sugar Cookie Dough
1 ¼ Cups Andes Toffee Candies, unwrapped and chopped
2 ¼ Cups Powdered Sugar
¼ Cup Butter or margarine, softened
2 to 3 Tablespoons Milk
Heat oven to 350°F. In a medium bowl, break up the cookie dough into pieces. Pour in ¾ Cup of the toffee candies and mix together so the candies are incorporated in the cookie dough. Shape 1 to 2 teaspoons of dough into balls and place on an ungreased cookie sheet, 1 inch apart.
Bake 9 to 11 minutes or until they are set and edges are light brown. Cool for 2 minutes on the cookies sheet, then transfer to a cooling rack for 20 minutes.
While the cookies are cooling, you can make the frosting. In a medium bowl add the butter and powdered sugar. Mix with a hand mixer until mostly combined. Then add in 1 tablespoon at a time of milk until you get a creamy consistency. Spread frosting on the cookies and top with the some of the remaining chopped candies.
Hope you enjoy this recipe! Happy baking.