Saturday, August 3, 2013


1 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2 tbsps water
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6-oz each) mint candies (Andes mints)
60 walnut halves

Combine the sugars, butter, water, vanilla and eggs in large mixer bowl; blend well.

In a medium bowl, combine the flours, baking soda, and salt and mix together well.

With the mixer on low speed, add the flour mixture to the sugar mixture, mix until well blended.  Cover bowl with plastic wrap and refrigerate for 2 hours so dough is easier to handle.

Unwrap mint candies.
Preheat oven to 375 degrees.
Lightly flour hands.

Take about one tablespoonful of dough and press around each of the mints to cover mint completely.  Place 2-inches apart on ungreased cookie sheets.  Top each cookie with a walnut half, either whole or broken into pieces.

Bake cookies at 375 degrees for 7 to 9 minutes until light golden brown.  Immediately remove from cookie sheets to cool completely on wire racks.

Makes 60 cookies.

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