Mint-Walnut Cookies

Featured in: "The Blessed Season"

In one bowl, mix the flour, baking soda and salt. In a second, larger bowl, cream the softened butter and both sugars, then add the eggs, water and vanilla. Mix in the dry ingredients until just blended. Stir in the baking chips and chopped walnuts. Refrigerate dough for two hours.  

With a tablespoon, drop dough onto greased cookie sheets; bake at 375 degrees for about 10 minutes and cool on baking racks. Remove from oven when cookies are dry on top but barely starting to brown, as they’ll darken a bit more and firm up while cooling. If dough spreads too much, stir in a bit more flour. Makes about 4 ½ dozen. 

3 c. flour 

1 t. baking soda 

½ t. salt 

1 c. butter, softened 

1 c. granulated sugar 

½ c. brown sugar 

2 eggs 

2 T. water 

1 t. vanilla 

1 pkg. (10 oz.) Andes Crème de Menthe baking chips 

1 c. chopped walnuts 

    © 2020 by Fremont Creek Press/Melanie Lageschulte. Proudly created with Wix.com