1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large 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, vanilla 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). Preheat oven to 375 degrees. Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
Note: from alt.cookies.yum.yum.yum
Judy in NC Dec 18, 2008
Would make this again.
These cookies are fabulous. Instead of a nut on tip, drizzle some melted chocolate on top and they make a beautiful cookie for gifting.
Jenn in Oregon Dec 13, 2008
Would make this again.
These cookies are the best! I tried freezing the mints before wrapping in the cookie dough, it worked out great--no melted mints. I also rolled them in powdered sugar right out of the oven.
No leftover cookies with this recipe!
Mary Widener in Lancaster, OH Nov 27, 2008
Would make this again.
I remember my Mother baking these cookies many years ago. She gave me the receipe and I have made many times for family and friends. Always a good comment on the taste. Somehow I had missed placed my receipe, but was so glad to have found it again. I will be baking them for my church's cookie walk and for family and friends. They are so good.
morgan in Omaha Nebraska Sep 2, 2008
Would make this again.
if you dont like using the whole andes mint try using the andes chips instead. you just stir them in like they were chocolate chips. you get a mouth full of mint in each bite.
susan in FL Jan 24, 2008
Would make this again.
Nice surprise from the typical chocolate cookie. used the andes cherry mints too- both were put high on my request list.
