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Add a photoTaste Of Home - Lorraine Meyer
Perfect for your Christmas Cookie Tray
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 65 mint Andes candies
Directions
- In a large bowl, cream the butter and both of the sugars
- Add the eggs, one at a time
- Beat well after each addition
- Beat in the vanilla
- Combine the flour, baking powder, and salt
- Gradually add to the creamed mixture
- Cover and refrigerate for 2 hours or until easy to handle
- With floured hands, shape a tablespoonful of dough around 42 candies
- Form rectangular cookies
- Place 2 inches apart onto greased baking sheets
- Bake at 375 for 10-12 minutes or until the edges are golden brown
- Remove to wire racks to cool
- In a microwave or heavy saucepan, melt the remaining candies
- Drizzle over the cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 3 servings | |
| Calories 1441 | |
| Calories from Fat 576 | 40% |
| Total Fat 65.51g | 82% |
| Saturated Fat 39.98g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 287mg | 96% |
| Sodium 1297mg | 54% |
| Potassium 243mg | 7% |
| Total Carbs 198.46g | 53% |
| Dietary Fiber 3.4g | 11% |
| Sugars 102.97g | 69% |
| Protein 17.29g | 28% |
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