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Andes Mint Cookies

 

64

Yield

2

dozen

Prep

20

min

Cook

10

min

Ready

6

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup sugar
½ cup brown sugar
packed
*
¾ cup butter
or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 ounces mints
*
1 x pecan halves
*

Directions

In a large bowl, cream sugars and butter or margarine.

Add eggs and water.

Beat well. Mix flour, 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 inches apart on lightly greased cookie sheets and put a nut half on top of each cookie.

Bake 7 to 9 minutes until golden brown in a 375℉ (190℃). oven.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 87839% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 714mg 30%
Total Carbohydrate 41g 41%
Dietary Fiber 3g 10%
Sugars g
Protein 26g
Vitamin A 24% Vitamin C 0%
Calcium 4% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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