Ingredients
- 12 cup softened butter or 12 cup margarine
- 13 cup granulated sugar (75 ML)
- 14 cup packed light brown sugar (50 ML)
- 1 egg
- 1 12 teaspoons water (7 ML)
- 12 teaspoon vanilla extract (2 ML)
- 1 12 cups all-purpose flour (375 ML)
- 12 teaspoon baking soda (2 ML)
- 12 teaspoon salt (2 ML)
- 24 small sized peppermint patties
- 24 pecan halves (optional)
Instructions
- In a large bowl, cream the butter, gradually adding the granulated and brown sugars.
- Then, beat in the egg, water, and vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Blend it into the butter mixture.
- Wrap the dough in waxed paper and refrigerate for at least 2 hours.
- Preheat the oven to 375.
- Carefully wrap a peppermint pattie in a tablespoon (15 ML) of dough.
- Pinch the dough tighly closed.
- Top each cookie with a pecan.
- Bake for 10-12 minutes, until lightly browned.
- Cool on a wire rack.
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