Ingredients
- 1 cup sugar
- 1/2 cup firmly packed brown sugar
- 3/4 cup margarine or butter, softened
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag of Andes Mints (in the green wrapper)
- about 60 pecan halves
Directions
First, take each mint and cut into thirds. Set aside. Cut enough mints for about 5 dozen cookies.
In large bowl combine sugar, brown sugar, margarine, eggs, water and vanilla. Mix well.
Lightly spoon flour into a measuring cup, level off. Stir in flour, soda, and salt, mix well. Chill dough at least 2 hours or overnight.
Heat oven to 375 degrees F. Enclose each mint piece in slightly less than a tablespoon full of dough. Place 2 inches apart on an ungreased cookie sheet. Top each with a pecan half, pressing down lightly to slightly flatten the cookie (MAKE SURE THAT THE MINT IS STILL COVERED!)
Bake at 375 degrees F for 7 - 9 minutes or until light golden brown. Makes about 5 dozen cookies.
NOTE: You can cut your mints in half, but you will have to make bigger cookies. Also, I have found that smaller pieces of mint give the cookie just the right hint of mint and chocolate without making it overpowering.
By Louise from Port Charlotte, FL
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