Surprise Package Cookies
1 cup butter (no substitutes), softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 inches apart on greased baking sheets. Bake at 375 degrees F for 10 to 12 minutes or until edges are golden brown. Remove to wire racks to cool.
In a microwave or saucepan, melt remaining candies; drizzle over cookies.
Yields 3 1/2 dozen.
1 cup butter (no substitutes), softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 inches apart on greased baking sheets. Bake at 375 degrees F for 10 to 12 minutes or until edges are golden brown. Remove to wire racks to cool.
In a microwave or saucepan, melt remaining candies; drizzle over cookies.
Yields 3 1/2 dozen.
