Ingredients: 1 cup sugar 1/2 cup packed brown sugar 3/4 cup butter 2 eggs 1 teaspoon vanilla extract 2 tablespoons water 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces Andes Mints, halved Pecan halves
Directions: Cream sugars and butter. Add eggs, vanilla and water. Beat well. Mix dry ingredients and add gradually to egg mixture. Chill overnight. Wrap each mint completely with dough. Place 2 inches apart on lightly greased cookie sheet and put pecan half on each cookie. Bake 10 minutes at 375° until golden brown Cool thoroughly on racks.