Are those the ones that smush with a little pressure and then melt? I like them, in small amounts.
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Yeah, my great grandmother always had them out in a little crystal bowl when we visited, and they were usually in pastel colors. I think they’re delightful.
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Love them. Homemade butter mints are even more delicious, but are very labor intensive. I really like the Red Bird peppermints too. They have a similar texture to butter mints, but a bit lighter.
Huh. I’ve had hard, dry candies that look like that. They didn’t have any significant amount of butter in them, just sugar and air and mint flavor. Perhaps I’ve never had a real buttermint. I certainly have never heard the name before.
I most often saw them in diners - good stuff, though I guess even after COVID that will be frowned upon by the health tsars.
I hate black licorice, but was reminded by a display in the grocery store that there is one anise-flavored snack I actually like - Salerno’s “Santa’s Favorites” cookies that appear this time of year. It seems weird that a flavor I find horrible in a candy seems ok to me in a cookie.
When I’ve had anise in cookies it is generally pretty mild. I don’t mind that (although it’s not my favorite).
Black licorice is generally a very concentrated anise flavor.
I like black licorice, in small amounts. My spouse bought sugar free jelly bellies and has been handing over the black licorice ones, because I like the flavor more than they do. The other day they also handed me a couple dark chocolate hershey’s kisses. Guess what is an actual thing with lots of recipes I now want to try 
dark chocolate + black licorice is yummy.
i don’t mind black licorice. not my favorite, but i’ll eat it.
If I had to choose between black licorice and tuna, it’d be a tough decision.
Just testing out the quoting functionality…
Here’s Lucy, out of context:
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This type of symbiosis explains most (R² ≈ 0.884) of my marriage.
Whether it’s brownies, cinnamon rolls, or pizza, …my tolerance for the crusty edge pieces and willingness not to fight over the more delicious middles has kept us together.
You should try this the next time you make oatmeal-raisin cookies, only stop at [1] and leave out [2], making [3] moot.
You’ll thank me later, preferably by sending me a deliciously undercooked oatmeal cookie and all your brownie centers.
How sweet 
I’d definitely go with the tuna if it’s seared or sushi grade. If it’s mixed with mayo into a tuna salad then I’m definitely going with the licorice, even if you put it on pizza.
Are you substituting raisins for chips in step 2?
I bet oatmeal cookies with no raisins would be good too but I’ve never made them that way. Actually, since that guy and I broke up in 2004 I really haven’t made them much at all.
I saw these on a store’s Christmas candy shelf. 
My father-in-law LOVED those. As in, when Christmas candy went on sale he’d go buy all of them up so he could snack on them all year.
I never got it. There were lots of other things I didn’t get about him. To be fair, there were lots of things about me he didn’t get.
My spouse likes those. I tried a bite and spit it out. They’re not good. I should go buy a box for them though.