• Cooking Time: 10-12 minutes
• Servings: 3 1/2 dozen
• Preparation Time: 2 1/2 hrs inc. chilling
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 65 mint Andes candies

1. In a large bowl, cream the butter and both of the sugars
2. Add the eggs, one at a time
3. Beat well after each addition
4. Beat in the vanilla
5. Combine the flour, baking powder, and salt
6. Gradually add to the creamed mixture
7. Cover and refrigerate for 2 hours or until easy to handle
8. With floured hands, shape a tablespoonful of the dough around 42 candies
9. Form a rectangular shape cookie
10. Place 2 inches apart onto greased baking sheets
11. Bake at 375 F for 10-12 minutes or until the edges are golden brown
12. Remove to wire racks to cool
13. In a microwave or heavy saucepan, melt the remaining candies
14. Drizzle over the cookies

Taste Of Home - Lorraine Meyer Perfect for the Christmas cookie tray