3/4 c. butter, room temperature
1/2 c. sugar
1 t. vanilla
1 3/4 c. flour
15 Andes Chocolate Mint Candies, broken in half
Cream butter, sugar, egg, salt and vanilla together in the bowl of a stand mixer fitted with the paddle attachment. Reduce mixer speed to slow and gradually add flour until combined. Place dough in the refrigerator for at least 2 hrs or overnight.
Using about 2 t. of dough, shape into 1" balls and place on an ungreased baking sheet. Press a mint half into the middle of each cookie, flattening it. Bake in a preheated 400* oven for 8-10 minutes. Remove immediately from hot pan to cooling rack.