Preheat oven to 375°. Cream butter and sugars. Add eggs, one at a time, beating well after each addition, add vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Cover and refrigerate for 2 hours until easy to handle. With lightly floured hands, shape a tablespoon of dough around 42 of the Andes candies, forming cookies. Place 2 inches apart on greased or sprayed cookie sheets.
Bake for 10 minutes. Remove to wire racks to cool. Melt remaining Andes candies and drizzle over cookies or frost.
Ingredients
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1 cup butter, softened
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1 cup Sugar
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1/2 cup brown sugar
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2 Eggs
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1 teaspoon vanilla extract
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3 cups flour
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65 mint Andes candies
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1 teaspoon baking powder
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1/2 teaspoon Salt
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