Finely crush the mints to distribute evenly.
1 cup butter (no substitutes)
1 cup finely crushed butter
mints (about 5 ounces)
2 cups all-purpose flour
1 tablespoon sugar
butter in a mixing bowl with an electric mixer on medium speed for 30 seconds.
Add mints and beat until fluffy. Beat in as much of the flour as you can. Stir in any remaining flour.
Cover and chill 1 hour. Roll or pat dough on waxed paper into a 9-inch square.
Sprinkle with sugar. Cut into 1 1/2 -inch squares. Place on an ungreased cookie sheet.
Using a small cookie cutter, press a design on the surface of dough. Bake in a 325° oven
for 12 to 15 minutes or till bottoms are pale golden brown. Do not overbake. Cool on rack Makes 36
Dry Mint Powder
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