Directions:
- Heat oven to 400 degrees.
- In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy.
- Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- Divide dough in half.
- On well floured surface, roll half of dough into 13 x 9 rectangle.
- Arrange mints evenly on dough, forming 7 rows of 7 mints.
- Between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
- Discard top sheet of wax paper.
- Carefully turn second rectangle over mint-topped dough, matching edges.
- Using scalloped pastry wheel, cut dough evenly between the mints.
- Gently press edges of pillows to seal.
- Place pillows 2 inches apart on ungreased cookie sheet.
- Bake for 9 to 12 minutes or until edges are light golden brown.
- Cool completely before storing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.32 Kcal (533 kJ) | ||
| Calories from fat | 66.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Cholesterol | 13.3mg | 4% | |
| Sodium | 220.55mg | 9% | |
| Potassium | 30.8mg | 1% | |
| Total Carbs | 14.39g | 5% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 1.57g | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 464.08 Kcal (1943 kJ) | ||
| Calories from fat | 241.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.79g | 11% | |
|---|---|---|---|
| Cholesterol | 48.48mg | 4% | |
| Sodium | 803.93mg | 9% | |
| Potassium | 112.26mg | 1% | |
| Total Carbs | 52.46g | 5% | |
| Sugars | 17.9g | 20% | |
| Dietary Fiber | 4.16g | 5% | |
| Protein | 5.73g | 3% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 2.2mg | 3% | |
| Calcium | 139.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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