2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. butter (softened)
1/2 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 eggs
36 pieces Andes Mints (coarsely chopped)
1 1/2 c. walnuts (coarsely chopped)
1 c. raisins

Preheat oven to 350 degrees. Stir together flour, baking powder, and soda; set aside. In a large mixer bowl beat butter and sugars until light. Beat in vanilla and eggs. Gradually stir in flour mixture, then Andes candies, walnuts, and raisins.

Refrigerate dough 15-20 minutes. Drop onto ungreased baking sheet by tablespoon. Bake for 7-8 minutes or until brown. Cool on sheet for 2-3 minutes. Yield: 3 1/2 dozen.