Christmas Mint

This afternoon I baked a batch of Andes mint chip cookies. I have been in the mood to bake some traditional Christmas cookies, but plan to wait until closer to Christmas.  This recipe seemed a good start towards our annual Christmas baking.
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Here is the recipe:

Andes Crème de Menthe Cookies

Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour

Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
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Last weekend I found a delicious powdered mix for chocolate mint cappuccino. Adam and I have enjoyed drinking a mug of this seasonal delight in the evenings as we sit by the Christmas tree.

Today Adam repaired our record player. I have enjoyed listening to some old favorites, as well as some Christmas records from Adams collection I had never heard before. Two of the records I especially liked were Vic Damone's Christmas album and a record of music box Christmas music. Have you begun listening to Christmas music? If yes, what are some of your favorites?

May you all have a blessed weekend!