Ingredients
1 cup butter, softened1 cup sugar1/2 cup packed brown sugar1 teaspoon vanilla extract2 large eggs3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt65 Andes mint candies
Preparation
Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours.
Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets.
Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
In a microwave or saucepan, melt remaining mints; drizzle over cookies.
