3 Cups Flour, Sifted 2 Eggs, Unbeaten 1 Teaspoon Baking Soda 2 Tablespoons Water 1/2 Teaspoon Salt 1 Teaspoon Vanilla 1 Cup Butter Andes Creme de Menthe Thins 1 Cup Sugar Walnut or Pecan Halves 1/2 Cup Brown Sugar, Firmly Packed
Sift together flour, baking soda and salt. Cream butter, sugar and brown sugar. Blend in eggs, water and vanilla; beat well. Add dry ingredients; mix thoroughly. Cover and refrigerate at least 2 hours.
Enclose each chocolate mint wafer in about 1 tablespoon of chilled dough. Place on greased baking sheet about 2 inches apart. Top each with a walnut half. Bake in moderate (375 degree) oven for 10-12 minutes. Makes 4 1/2 dozen cookies.
This recipe originally called for Rockwood Chocolate Mint Wafers, and was wonderful too, with Rockwood rum chocolate wafers ... or Rockwood mild chocolate wafers. Unfortunately, the Rockwood Chocolate Factory is long gone, and nobody makes them anymore. Andes mints are the best substitution.
1950s Recipe - Jean Hansen - A Pillsburry Grand National Prize Winner
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"This was a prize winning recipe from a contest specifically utilizing 'Rockford Chocolate Mint Wafers.' It was one of the first cookies to feature a candy at its center, and was one of my son, Scott's favorites." - Jean Hansen
