Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy - for beginners
Dietary guidance: n
1 c unsalted butter, softened
1 c sugar
1 large egg
1 tsp vanilla
3 c all purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes thins (may use mint, cherry, or toffee crunch)
Preheat oven to 400.
In a lg mixing bowl, combine sugar, butter, eggs, and vanilla. Beat at medium speed until light and fluffy. Reduce to low speed. Add in flour, salt, and baking powder and mix well. Beat until a soft dough forms.
Divide the dough in half. On a well-floured surface, roll half of the dough into a 14 X 9 rectangle. Arrange the mints on the dough in evenly spaced rows of 7 mints x 7 mints.
Between two sheets of wax paper, roll the other half of the dough into a 14 X 9 rectangle. Remove the top sheet of wax paper. Turn the dough over on top of the mints and remove the other sheet of wax paper.
Using a pizza cutter or scalloped-edge pastry wheel, cut the dough evenly between the mints. Gently press the edges of the pillows to seal.
Place pillows 2" apart on ungreased cookie sheets. Bake for 7-10 minutes or until edges are light brown.
Cool completely before storing.
Makes about 4 dozen cookies.