Ingredients:
1 cup butter, softened ( no substitutes)
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 Andes mints candies
Directions:
In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.
Servings: Serve
Time preparation: 30 min.
Time total: 180 min.