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Andes Mint Cookies

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Submitted by kyp0197

YIELD

2 dozen

PREP

20 min

COOK

10 min

READY

6 hrs

Ingredients

1 237
CUP ML SUGAR
½ 118
CUP ML BROWN SUGAR
packed *
¾ 177
CUP ML BUTTER
or margarine
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML WATER
3 7.1E+2
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
6 173.4
OUNCES ML/G MINTS *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 878 39% 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?
Trans-fat Free, Good source of fiber
 

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