Ingredients Jump to Instructions ↓

  1. 1 c Sugar

  2. 1 1/2 c Confectioners sugar

  3. 1 tb Vanilla

  4. 3 c Flour

  5. 1/8 ts Salt

  6. Fillings- 6 Andes mints; halved

  7. 12 Pecan halves

  8. 36 Chocolate chips

  9. 12 Maraschino cherries

  10. Icing- 2 c Confectioners' sugar

  11. 5 tb Light cream

  12. 15 chocolate chips

  13. 350. Mix butter, sugar and vanilla thoroughly. Work in flour and salt until dough holds together. Add up to two tablespoons of milk or cream if batter is too crumbly. Divide dough into quarters--each quarter should make one dozen cookies. Mold dough by tablespoons around each of the following (one dozen of each): Half an Andes mint; A Maraschino Cherry,

  14. 3 chocolate chips (or your favorite semi-sweet chocolate); and a pecan. BE SURE TO MARK THEM WHEN YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM! Bake

  15. 12 - 15 minutes or until set but not brown. Icing: Mix together sugar and cream. Divide icing into four custard cups. Use food coloring to color pink, green and yellow. Add chips to remaining icing and microwave until melted, mix together. Frost by dipping baked cookies into icing as follows Andes mint: Green. Maraschino Cherry: Pink. Pecan: Yellow. Chocolate Chips, Chocolate. These freeze relatively well for about 1 month--after that the quality of the centers diminishes greatly. --


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