Mint Candy Cookies

1 cup butter
2/3 cup sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Dash salt
2 1/2 cups all-purpose flour
1 (4.67 ounces; 28 pieces) box Andes Creme de Menthe Thins, each cut in half
1/4 cup confectioners' sugar

In a large mixing bowl, cream butter and sugar until light. Add egg, vanilla and salt and mix well. Stir in flour. You want a dough that is not too moist, but one that you can mold easily with your fingers. Add more flour, if necessary.

Preheat oven to 350 degrees. Use a scant tablespoon of dough to shape around each piece of mint. Make sure dough covers mint evenly all around. Place seam side down on an ungreased baking sheet and bake in center of oven 18 to 20 minutes, or until cookies feel solid and bottoms are lightly browned. Remove to wire racks to cool. Put confectioners' sugar in a sieve and shake it over tops of cooled cookies. Makes about 56 cookies.

Per cookie: 74 calories, 50 percent calories from fat, .81 gram protein, 9 grams carbohydrates, .23 gram total fiber, 4 grams total fat, 13 milligrams cholesterol, 46 milligrams sodium

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.