Recipe by Irish Rose
These cookies won $10,000 for Miss Laura Rott from Naperville, Illinois in a long ago Pillsbury Baking Contest. I can remember my mother making them for us and how good they were. I still have the original recipe that my mother used and since the paper is becoming a little brittle, I'm going to copy it here so I won't damage the original.
Top Review by pines506
These were very good. I used Andes candies, I thought the Eight O'clock's were a little large for this. I baked at 360 for 10 minutes. I think next time I'd lower it down to 350 and sub some whipping cream for the water. Thanks for posting. Great recipe.
- 3 1⁄4 cups sifted pillsbury's best enriched flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1⁄2 cup Crisco
- 1 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 (9 1/2 ounce) package Andes mints candies
- walnut halves
Directions See How It's Made
- Sift together the flour, baking soda and salt and set aside.
- Cream together the butter and Crisco.
- Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
- Blend in the dry ingredients and mix well.
- Chill dough.
- Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
- Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
- Place on ungreased baking sheet about 2 inches apart.
- Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.