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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 21 |
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Each of these buttery cookies has a chocolate mint candy inside, says Lorraine Meyer of Bend, Oregon. They're my very favorite cookie and are always part of our Christmas cookie trays. Ingredients:
1 cup butter, softened |
1 cup sugar |
1/2 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
65 mint andes candies |
Directions:
1. In a 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.
2. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets.
3. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.
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