Ingredients
1
cup granulated sugar
1/2
cup packed brown sugar
3/4
cup butter or margarine, softened
2
tablespoons water
1
teaspoon vanilla
2
eggs
3
cups Pillsbury BEST® all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
60
thin rectangular crème de menthe chocolate candies (from three 4.67-oz packages), unwrapped
60
walnut halves or pieces
Preparation
In large bowl, beat sugars, butter, water, vanilla and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. On low speed, beat in flour, baking soda and salt until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 375°F. Using about 1 tablespoon dough, press dough around each chocolate candy to cover completely. Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
Bake 7 to 9 minutes or until light golden brown. Immediately remove from cookie sheets to cooling rack.
