In large bowl, beat together butter and sugars until light and fluffy. Blend
in eggs and vanilla extract. Add remaining ingredients, except mints; mix well.
Shape dough into two 12-inch long rolls; wrap in wax paper.
Freeze for several hours
Heat oven to 350 degrees F.
Cut each roll into 1/4-inch thick slices.
Bake on ungreased cookie sheets for
8 to 10 minutes or until lightly browned.
Immediately after removing from oven,
place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie.