This recipe was hanging  next to the Andes Mints at the grocery store.   I’ve actually had the receipe for maybe  a year and finally made them today.    The cookie shell is pretty much a sugar cookie which goes well with the surprise mint center.  I love chocolate mint so I’ll be baking this again…in the near future!

Ingredients
• 1 cup unsalted butter softened
• 1 cup sugar
• 1 large egg
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp baking powder
• ¼ tsp. salt
• 49 Andes Crème de Menthes Thins
Pre-heat oven to 400 F. In a large mixing bowl combine sugar, butter eggs and vanilla. Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well floured surface, roll half of the dough into a 14 x 9 in. rectangle. Arrange mints evenly on dough forming 7 rows of 7.  Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9 rectangle.
Remove one sheet of wax paper. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped edged pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheet. Bake for 7 to 10 minutes or until edges are light brown. Cool completely before storing.  Makes about 4 dozen cookies.

Check out www.tootsie.com for other great recipes using Andes.

Tags: Andes cookies, Andes Surprise Pillow Cookies, mint cookies