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Ingredients
  • 1 ⅓ cups All-purpose flour
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Unsalted butter melted and cooled
  • ¾ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg room temperature
  • Green gel food dye a couple drops. I used Americolor.
  • Green sugar for rolling the cookies
  • 17 Andes mints chopped
  • 16 Jumbo heart sprinkles
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