Andes Mint Cookies
64
64
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.
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?
