- 1/2 cup butter, softened
- 1 egg
- 1/4 cup packed brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 24 thin chocolate covered mint cookies
- 24 pecan halves
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.