Sugar (granulated) 1 cup
Packed brown sugar cup
Margarine or butter cup
Eggs (large) 2 numbers
Vanilla extract 1 teaspoon
Water 2 tablespoons
Flour (all-purpose) 3 cups
Baking soda 1 teaspoon
Salt teaspoon
Andes mint 6 ounces
Halved pecans required numbers

Method of Preparation

Preheat oven to 375 degrees. Add butter or margarine and sugars to a large bowl and whisk to make a creamy consistency. Add eggs and water in a separate bowl and beat well for proper mixing. Now add flour, baking soda and salt to the butter-sugar mixture and mix well.

Now add this mixture to the egg mixture gradually and keep stirring as you add the mixture for proper mixing. Chill dough overnight. Ensure the dough is chilled thoroughly before using it again. Place mint in the dough and ensure coverage thoroughly with the cookie dough.

Keep the cookies on lightly greased cookie sheet with 2 inch spacing. Put a half nut over each cookie and bake for 8 to 10 minutes till the cookie turn golden brown. Remove and transfer to wired racks for complete cooling.