I found this next recipe in a magazine Christmas of 2010. They’re incredibly simple to make and darn tasty too.

• 1 18 oz. package refrigerated peanut butter cookie dough
• 1 cup chopped peanuts
• 1⁄2 cup dried cranberries
• 2 tablespoons flour
• 2  cups powdered sugar
• 3  tablespoons cranberry juice

Preheat oven to 375°. In a large re-sealable bag combine cookie dough, peanuts, cranberries, and flour; seal bag. Squeeze and knead mixture together in the bag until combined. Remove dough from bag. Drop doug by rounded teaspoons 2” apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are lightly browned around edges. Let stand for 1 minute, then transfer to wire rack to cool slightly.

For icing, in a small bowl stir together powdered sugar and cranberry juice until smooth. Spoon icing over warm cookies. Cool cookies completely on wire rack.

I’ve made these cookies for a few years now, and they have always been a hit.

• 1⁄2 cup salted butter, softened
• 3⁄4 cup dark brown sugar
• 1⁄2 cup granulated sugar
• 1 teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoon vanilla
• 2 eggs
• 1 pkg. 10 oz. Andes Creme de Menthe Baking Chips
• 2 2⁄3 cups (342 g) all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill about an hour. Measure out approximately 1 oz of dough, roll into a ball and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 for 8-10 minutes. Cool on pans for two minutes before removing.