Pre-heat oven to 325 degrees and line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar until fluffy. Then add egg and vanilla extract and beat until well combined.

In a separate bowl, mix flour, baking powder, and salt. Slowly add to the creamed butter and sugar and mix well until a dough forms.

Separate dough into small balls, the same number of Andes Mints you have. Larger homemade mints will make about 12-13 cookies. Smaller standard sized mints will make almost 16.

Flatten dough balls into a round disc. Place the mint in the middle and fold edges up around and roll dough into a ball around the mint.

Place on parchment paper 2 inches apart and bake 10 minutes. Rotate pan and then cook another 5-10 minutes or until edges of cookies begin to brown.

Serve and enjoy!