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    Source of Recipe

    Taste of Home - December/January 2002

    List of Ingredients

    1 Cup Butter (no substitutes), softened
    1 Cup 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. 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 tablespoon of dough around 42 candies, forming rectangular cookies.

    Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 10-12 minutes on until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt remaining candies; drizzle over cookies. Yield: 3-1/2 Dozen.




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