Ingredients:

• ½ C. unsalted butter, melted
• 1 C. sugar
• 1 Tbsp. pure vanilla extract
• 3 large eggs
• 2 3/4 cups all-purpose flour
• 1 ½ tsp. baking powder
• ¼ tsp. salt
• 1 package (4.67 oz.) Andes Peppermint Crunch Thins, unwrap and chop
• 1 package (10 oz.) white coating chocolate.

Instructions:

1. Line one cookie sheet with parchment, set aside. Beat the butter, sugar and vanilla in a standing mixer bowl. Add eggs, one at a time, beat after each addition. Sift together flour, baking powder and salt, add to other ingredients, mix until just combined. Add Andes Thins, mix until evenly distributed. Chill dough, covered, for 30 minutes.
2. Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half. Form 2 loaves, 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake for 30 minutes. Cool on sheet for 5 minutes. Transfer loaves to rack to cool for about 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to a cutting board. Cut ¾” thick with a serrated knife. Arrange slices, cut side down, on a clean parchment lined baking sheet, bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.
3. Melt white chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted coating, gently shake off excess and place on a wax paper lined tray to set. To speed the setting, place in refrigerator for about 10-15 minutes. Store in air tight container.

Yield:

About 3 dozen