Ingredients
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1/2 c. peanut butter
1/2 c. soft butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal
1 c. ground butter mints
1 c. softened butter
2 c. all-purpose flour
1 Tbsp. granulated sugar
Preparation
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Line a 9-inch square baking pan with waxed paper; set aside. Grind mints to a medium fine texture in an electric blender. Knead the butter into the flour until thoroughly blended.
Add the mints and continue kneading until dough is of a soft but solid consistency.
Pat dough evenly into prepared baking pan and refrigerate for 1 hour.
When removed from fridge, you cut pastry into 1-inch squares.
You may choose to imprint each square with a cookie press before sprinkling with granulated sugar.
Lift the waxed paper with the cookies intact and place the cookies about one inch apart on an ungreased baking sheet.
Place in freezer for 30 minutes.
During this 30 minute wait, preheat the oven to 300\u00b0. Bake frozen cookies 16 to 18 minutes.
These cookies should not brown at all.
Remove and cool on rack.
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