Ingredients
- 2 eggs
- 375 gr all purpose flour
- 200 gr sugar
- 170 gr butter
- 110 gr brown sugar
- 30 ml water
- 12 gr andes mints
- 5 gr baking soda
- 4 gr vanilla
- 1 gr salt
Pecan halves 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 5 cm apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown in a 190ºC oven. ----
