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
This recipe has been in my family for several generations. Back in the day, the dough was wrapped around a Rockwood chocolate-mint wafer and half of a walnut placed on top. Those mints are hard to find nowadays, so the directions were modified to instead incorporate half of an Andes chocolate mint inside. Once the Andes company came out with the baking-chip version of its product, the process became even easier! Just mix the dough, sprinkle in the baking chips and chopped walnuts, and give it a stir.