Instructions: In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30
seconds. Add the sugar, brown sugar, baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in eggs, water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Divide dough in half. Cover with plastic wrap and chill for 2 hours or until dough is easy to handle. Cut mints crosswise into halves. Shape dough into 1 1/4" balls. Flatten the ball slightly and place 2 mint halves atop each other in the center of the dough. Shape dough up and around mint halves and roll into balls. (Mints should be completely covered by dough.) Repeat with remaining dough and mints. Place cookies 2" apart on greased cookie sheets. Bake in a 375 oven about 8 minutes or until golden. Transfer cookies to wire racks to cool completely. If desired, add Chocolate Drizzle and a few chocolate-mint curls.

Yield: 60 cookies

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