Here’s what you will need:
3/4 pound (3 sticks) unsalted butter, softened
1 cup sugar, plus more for garnish
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 bag (10 ounces) Andes mint candy pieces
Green sprinkles, optional
In a medium-size bowl, sift together the flour and salt. Set aside
In the bowl of an electric mixer using the paddle attachment, cream together the butter and one cup of sugar until just combined. Add vanilla and combine. Slowly add the flour mixture and mix on low until the dough starts to come together. Transfer dough to a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat your oven to 350 degrees F.
Roll out the chilled dough to 1/2-inch thick and cut with a finger-shaped cutter. Place the cookies on an ungreased cookie sheet and sprinkle with sugar. Bake for 20 to 25 minutes or until the edges just begin to brown. Remove from cookie sheet and allow to cool completely.
Next, melt the Andes mint candy pieces in the microwave for 30 second intervals or use a double boiler.
Line your counter with wax or parchment paper. Dip 1/3 of each cookie into the melted mint chocolate. Shake off any excess chocolate and set on the wax paper to cool. Before the chocolate sets, add sprinkles.