I am going to a cookies exchange tonight and am making these from my mother-in-law and thought I would share. They are a little labor-intense but SO worth it. They are kinda like the Pepperidge Farm cookie but WAY better. Y'know the ones right?
1 c butter (no subbing here)
1 c sugar
1/2 c packed brown sugar
2 eggs
1 t vanilla
3 c flour
1 t baking soda
1/2 t salt
65 Andes Mints
Cream butter and sugars. Add eggs. Then vanilla. Combine dry ingredients separately then add gradually to wet ingredients. Cover and refrigerate 2 hours. Shape a tablespoon of dough around 42 mints, forming rectangular cookies. You want the dough to be thin around the cookie (even the dough is this pic is too thick). Please 2" apart. Bake at 375 for 10-12 minutes. Melt remaining mints and drizzle on top of cookies (not show in pic).
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