Andes "snickerdoodles"

Directions

1. 1
   Pre-heat oven to 350 degrees.
2. 2
   Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
3. 3
   With a hand held or standing mixer, beat together the shortening and butter until creamy.
4. 4
   Add the sugars and continue beating until light and fluffy.
5. 5
   Add the eggs and vanilla and beat until thoroughly incorporated.
6. 6
   Add the flour mixture and blend until smooth.
7. 7
   Fold in Andes Creme de Menthe Baking Chips.
8. 8
   Roll the dough, by hand, into a 1 1/2 inch balls.
9. 9
   Roll the balls in the powdered sugar to fully cover ball.
10. 10
    Flatten the balls gently into 1/2 thick disks and place about 2 apart, spacing them evenly on un-greased baking sheets.
11. 11
    Bake cookies at 350 degrees for 10-12 minutes.
12. 12
    Remove from oven and let cookies set 1 minute on baking sheet.
13. 13
    Remove from sheet and move to wire rack to cool completely.