Ingredients:
- 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
Cooking Instructions :
- Preheat oven to 375 degrees.
- 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" 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.
