1 C. butter (no substitutes), softened
1 C. sugar
1/2 C. packed brown sugar
2 eggs
1 t. vanilla extract
3 C. all-purpose flour
1 t. baking powder
1/2 t. salt
65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 in. 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 micro-wave or saucepan, melt the remaining candies; drizzle over cookies.
Yield: 3-1/2 dozen.
