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Prep Time: 180 Minutes Cook Time: 12 Minutes |
Ready In: 192 Minutes Servings: 6 |
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The last of my traditional Christmas cookies (and one of my favorites). The prep time includes time to chill the dough. Ingredients:
3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter |
1 cup sugar |
1/2 cup brown sugar |
2 eggs |
2 tablespoons water |
1 teaspoon vanilla |
36 andes mints candies (approximately) |
74 pecan halves (approximately) |
Directions:
1. Cream the butter and sugars.
2. Blend in the eggs, water, and vanilla.
3. Add the flour, salt, and baking soda.
4. Refrigerate at least 2 hours.
5. Cut the mints in half.
6. Roll chilled dough into 1 tbs balls.
7. Place a half mint in the middle of each dough ball and press down; envelope the mint in the dough.
8. Place the cookies on a greased baking sheet 2 inches apart (these will flatten out as they cook).
9. Press a pecan half into the top of each cookie.
10. Bake 10-12 minutes at 375 degrees.
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