| Submitted to PCS by Mollie | |||||||||||||||||||||||||
| Ingredients: | |||||||||||||||||||||||||
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| Directions: | |||||||||||||||||||||||||
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Cream butter and margarine with sugars well. Blend in eggs, water & vanilla. Add dry ingredients. Mix thoroughly. Cover and refrigerate at least two hours. When ready to bake, enclose one chocolate mint wafer in approximately 1 tablespoon dough and form a ball. Place on sprayed cookie sheet about 2 inches apart. Top each cookie with pecan half, flattening slightly in the process. Bake in 375° 12-15 minutes. | |||||||||||||||||||||||||
| Notes: | |||||||||||||||||||||||||
| Produces 108-112 cookies. "By not rolling too much dough around the mint, it makes that many. By that I mean, just enough dough to barely cover the mint. I also use about a pound of the mints." Mollie | |||||||||||||||||||||||||
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This recipe has not yet been independently tested and verified. To test this recipe, just follow the directions. | |||||||||||||||||||||||||