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Andes Mint Cookies


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

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Reviews of Andes Mint Cookies:

1-5 of 47 reviews   Next >>

  Annalisa in spokane  Nov 4, 2014
Would make this again.
I have been making these for several years, a few years ago I found a way to speed up the process, I roll the dough out, place the mints on top then cover with another sheet of rolled out dough, seal inbetween the mints by pressing in a dowl the size of the handle of a wooden spoon then cut them with a pizza cutter. Cuts the prep time in half. I don't use the nut on top, I drizzel melted chocolate on the top. 5 stars

  A cookie baker  Dec 20, 2012
Would make this again.
I make these year after year because they are always requested! 5 stars

   Mar 19, 2012
Would make this again.
hey Brownie in WI there is this thing called "non-stick pans or cooking spray that u use!" 5 stars

  Sarah Bates in Owasso, Ok.  Jan 1, 2012
Would make this again.
Amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Loved it!
4 stars

   Dec 23, 2011
Would make this again.
amazing!!!!! 5 stars

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