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Ingredients
- 1/2 C. butter, softened
- 1/2 C. shortening
- 1 C. sugar
- 1 egg
- 2 1/2 C. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3 dozen andes candies
Preparation
Step 1
Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 400*. Roll half of dough into 13x9" rectangle on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough to the same size on floured wax paper. Place over mint covered dough. Cut dough between mints with pastry wheel or knife; press edges of each "package" with fingers or fork to seal. Place 2" apart on ungreased cookie sheet.
Bake 7-9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate tops of each package with icings to form ribbon and bow.