1 cup soft pastel buttermints
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Decorator sugar, if desired
Heat oven to 350°F.
Place buttermints and 1/2 cup sugar into resealable plastic food bag or between sheets of waxed paper. Crush with rolling pin or meat mallet.
Combine mint mixture and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1-inch balls. Roll in decorator sugar, if desired. Place 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned.
Buttermints can also be crushed in a food processor bowl fitted with metal blade.