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Ingredients
- 1 c. Sugar
- 1/2 c. Brown sugar, packed
- 3/4 c. Butter or possibly margarine
- 2 x Large eggs
- 1 tsp Vanilla
- 2 Tbsp. Water
- 3 c. All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 6 ounce Andes mints Pecan halves
Directions
- In a large bowl, cream sugars and butter or possibly margarine. Add in Large eggs and water. Beat well. Mix flour, soda and salt well. Add in gradually to egg mix. Refrigeratedough overnight (it is important which 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 min till golden in a 375 oven.
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