An Andes mint is inside
A labor intensive cookie, but so worth it!
1 c. butter, softened (no substitutes)
1 c. white sugar
1/2 c. packed brown sugar
2 eggs
1 t. vanilla extract
3 c. unbleached all-purpose white flour
1 t. baking powder
1/2 t. salt
65 mint Andes Candies (3 packages)
In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder and salt and by hand, gradually add to creamed mixture. Cover and refrigerate for at least 2 hours so dough is easy to handle.
With floured hands, shape a tablespoonful of dough around 1 Andes Mint (will need about 50 mints total), forming a rectangular cookie.
Place 2 inches apart on lightly greased baking sheets.
Bake at 375 degrees for 10-12 minutes or until edges are golden brown. Remove and cool on wire racks lined with paper towel to absorb the grease.
In microwave or saucepan, melt the remaining candies; drizzle over cookies. (Put melted chocolate in Wilton squeeze bottle or zip lock bag and poke a tiny hole in the corner; squeeze and drizzle diagonally over each cookie.)