Haystack Drop Candies
By Winnie Griggs
This is a holiday favorite at my house. It’s super easy and, as you can see from the notes on ingredients that can be swapped out or added in, it is very versatile.
- 1 cup caramel chips (can substitute butterscotch chips)
- 2 cups shoestring potatoes (can substitute chow mein noodles)
- 1/2 cup peanut butter
- 1/2 cup salted peanuts (optional)
- Melt chips and peanut butter in microwave or double boiler. Stir until well blended
- Gently stir in shoestring potatoes and nuts
- Drop by spoonfuls unto waxed paper
- Cool until set
Other add-ins you can try
- Rice Krispie cereal
- Miniature marshmallows
Andes Mint Cookies
By Cheryl Pierson
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 3/4 cup butter or margarine
- 2 eggs
- 1 tsp vanilla
- 2 tbs water
- 3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz. Andes mints
- Pecan halves
- In a large bowl, cream sugars and butter or margarine.
- Add eggs and water. Beat well.
- Mix flour, soda and salt well.
- Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).
- Wrap each mint completely in cookie dough.
- Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.
- Bake 7-9 minutes until golden brown in a 375 degree oven.