by Nicole Oden

• 1 cup softened butter
• 3/4 cup light brown sugar
• 1 3.4 oz. pkg. instant vanilla pudding mix
• 1 tsp. vanilla
• 2 eggs
• 2-3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1 cup chopped Andes mints
• 1/2 cup slivered almonds

Cream together butter, brown sugar, pudding mix and vanilla. Add eggs, beat well. Add flour and baking soda, mix completely. Stir in mints and almonds. Drop by rounded spoonful onto cookie sheet. Bake at 375 for 8-10 minutes. You may substitute any of your favorite kind of sweet or semi-sweet chocolate or chopped nuts.

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