DVO
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Serves: 5 (makes about 2 dozen cookies)
1 cup softened butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
65 Andes mints
Mix butter and sugars until well blended. Add eggs, vanilla, flour, salt, and baking powder. Refrigerate for 2 hours (it will be easier to work with). Take 1 T. cookie dough and shape around mints. Put 2 inches apart on greased cookie sheet. Bake 10-12 minutes at 375.
Place cookies on waxed paper, melt remaining mints, and drizzle over the top.
