Andes Mint Cookies
1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be WELL chilled).
Wrap each mint completely in cookie dough. Place 2 inches apart on a lightly greased cookie sheets and put a nut half on top of each cookie. Bake at 375 degrees F for 7 to 9 minutes until golden brown.
1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves
In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be WELL chilled).
Wrap each mint completely in cookie dough. Place 2 inches apart on a lightly greased cookie sheets and put a nut half on top of each cookie. Bake at 375 degrees F for 7 to 9 minutes until golden brown.
