These are my favorite cookies! Every time I make them and share them with people, I get requests for the recipe.
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
about 65 Andes mint candies
Cream butter and sugars. Add eggs, one at a time, and vanilla. In separate bowl, combine flour, baking powder, and salt. Add to creamed mix. Cover and refrigerate for 2 hours. With floured hands, shape around 42 candies (about 1 tablespoon dough for each candy in rectangular shape). Place 2 inches apart on ungreased cookie sheet and bake at 375 for 10-12 minutes. Place newspaper below wire racks and place cookies on wire racks. Melt remaining candies and drizzle over cookies.
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