Preheat oven to 350. Cream butter, sugar, eggs, and vanilla one at a time.
Combine flour, baking powder, and salt.
Slowly in batches mix dry ingredients with wet ingredients.
Now for the main event!
Chop mints and add to dough.
Chill for 1 hour!! Also chill your rolling pin in the freezer, works wonders.
Roll 1/4 inch thick, use candy cane shaped cookie cutter.
Place cookies on lines cookie sheet. Bake 8-10 minutes.
- 3/4c All purpose flour
- 1.0tsp Baking powder
- 1/2tsp Salt
- 3/4lb Butter
- 1.0c Sugar
- 2.0 Eggs
- 1.0tsp Vanilla or Peppermint Extract (your choice)
- 1.0tsp Box of Andes Peppermint Mints