I took a couple of days off from work and hunkered down in my tiny apartment kitchen to bake my annual holiday basket. This is my seventh year baking this basket and as can be imagined, the basket has evolved and grown (some may say, it has grown into a crazy endeavor.)
This year, I made sixteen treats over the course of four days. Even though it was well thought out with spreadsheets and I knew I would be excited to send off the goodies to my family and friends; halfway through, I was feeling the craziness of it all! But the beat goes on and so did my baking.
For my sixth treat for my annual holiday basket was a cranberry pistachio shortbread lightly scented with orange.
This recipe was born out of a happy mistake. I was preparing food for the very first holiday basket and I was following a Paula Dean recipe that called for thin mints. What she meant was the girl scout cookies, but I thought she meant Andes Thin Mints. Not knowing any better I made these. It has turned out to be a keeper and is my nieces and nephews’ favorite holiday cookie. Just a simple sugar cookie dough wrapped around an Andes Thin Mint. And OMG, don’t even get me started on these suckers straight out of the oven. Warm, gooey chocolate mint oozing out of a fresh baked cookie. Need I say more….