I am not even exactly sure when it was that the Caso’s and Costanzo’s came into my life but I know it hasn’t been the same since!!! These two wonderful families have come into Gadawski’s on Friday nights for years and years. Eventually I started to talk with them, then I started to sit and eat with them, and now I have: bought a house from one of them, had numerous parties with them, and continue to spend most of my Friday nights with them. I honestly love these two families and KNOW I would not be the same without them. Since there are about 30 (ok maybe 8, well kinda 10) people between these two families I am only going to use one word to describe each of them:
Caso Family
- Bill: Protective
- Teri: Nurturing
- Steph: Loud- sorry Steph haha
- Erica: Hilarious
- Jason (yes Jason, you are a part of the Caso Family): Quiet- perfect match for Steph haha
Costanzo Family
- Joel: Knowledgeable
- Theresa: Resilient
- Stephanie: Creative
- Joel: Persistent
- Vinny (yes Vinny, you too): Thoughtful
Chocolate Mint Candies Cookies
By: Jackie Schmidt
"I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends."
Original Recipe Yield 3 to 4 dozen
Ingredients
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages chocolate covered thin mints (approximately one per cookie)
Directions
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
***One baker suggested the following modifications that I tried***
1. Spray PAM on cookie sheet then wipe excess with a paper towel (this allows the middle to cook at the same rate as the sides).
2. Let cookies cool for one minute before placing Andes mint, facedown, on top of cookie. Press the mint down into the cookie. Then when the sides look shiny, but the middle still has a flat surface, take a teaspoon and lightly swirl the mint.
3. After swirling the mint, place cookies directly into fridge on tray, do not place on wire rack as that only delays the hardening of the chocolate.
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