Ingredients:

• 1 cup (2 sticks) unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tbs. Vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1/3 cups cocoa
• ½ bag (5 oz.) Andes Crème de Menthe Baking Chips (melted & cooled) or 1/2 bag (5 oz.) Andes Peppermint Crunch Baking Chips (melted & cooled), substitute red food coloring. 2 to 3 drops green food coloring or more if you prefer a darker color

Optional: white decorating sugar

Directions:

1. In a large mixing bowl combine butter, sugar, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl sift together the flour, baking powder and salt. At a reduced speed add flour mixture. Beat until well mixed.
2. Divide dough into 2 equal parts and place in separate bowls. Add melted Andes mixture and cocoa to one and mix well. Add 2-3 drops of green food coloring to the other and mix well. Shape each piece of dough into 4 x 5-inch rectangles; wrap in plastic wrap and refrigerate 1 hour.
3. Roll out chocolate dough between two sheets of lightly floured wax paper to 7 x 12-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press the two together. Roll up, jellyroll fashion, starting with 12-inch side; wrap in plastic wrap and refrigerate until firm (at least 2 hours).
4. Heat oven to 375 degrees F. Cut log into ¼-inch slices with sharp knife and place 1” apart onto ungreased baking sheet. Sprinkle with coarse white decorating sugar if desired. Bake for 7-9 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely. For best results, keep dough chilled until ready to slice and bake.

Yield:

2-3 Dozen Cookies