Andes Mint Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 177 | ml |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
water
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 173.4 | ml/g |
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.
