Andes Mint Cookies

These cookies are light and flaky, and delicious still warm from the oven. They were a huge hit during the holidays, and one batch made enough to bring to multiple parties. They freeze well, and can be made soft again with a few minutes in a warm oven.

• Ready In: 24 hrs 9 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• 1  cup granulated sugar
• 1⁄2 cup brown sugar, packed
• 3⁄4 cup unsalted butter
• 2  large eggs
• 1  teaspoon vanilla extract
• 2  tablespoons water
• 3  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 24  Andes mints candies, broken in half

Directions

1. In a large bowl, cream both sugars with butter.
2. Add eggs, vanilla, and water; beat well.
3. In a separate bowl, mix flour, baking soda, and salt.
4. Add the flour mixture gradually to the egg and sugar mixture.
5. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
6. When ready to assemble cookies, heat oven to 375 degrees F.
7. Wrap each mint half completely in cookie dough, being careful to completely cover the candy.
8. Place cookies at least 2 inches apart on a greased or nonstick cookie sheet.
9. Bake 7-9 minutes, until golden brown. Cool on wire racks.