Katey's Kitchen

1 c unsalted butter – softened

1 c sugar

1 large egg

1 tsp vanilla

3 c flour

1 tsp baking powder

1//2 tsp salt

38 Andes Creme de Menthe Thins

~Preheat oven to 400

~In a large mixing bowl, combine sugar, butter, eggs and vanilla

~Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt and beat at low speed until soft dough forms

~Divide dough in half.  On well-floured surface, roll half of the dough into a 14 x 9″ rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.

~Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9″ rectangle.

~Remove one sheet of wax paper and discard.  Carefully turn second rectangle over mint-topped dough, matching edges.  Remove remaining wax paper.

~Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints.  Gently press edges of “pillows” to seal.

~Place pillows 2 inches apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until edges are light brown.

~Cool completely before storing

Makes ~4 dozen cookies

2 6-oz chicken breasts

2 Tbl honey

2 tsp parsley

1/4 c Dijon mustard

Olive oil

~Preheat oven to 350

~In large skillet heat olive oil and sear chicken breasts for 30 seconds to 1 minute on each side

~Combine honey, parsley and mustard in small bowl, mixing well

~Spread evenly over chicken breasts and place in 8×8 baking pan

~Bake at 350 for 30 minutes or until juice runs clear