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Preparation Time: 2 hrs
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Cooking Time: 15 to 20 min
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1.
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Heat oven to 325 degrees.
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Have ready ungreased baking sheets.
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2.
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Beat butter in large bowl of electric mixer till light and fluffy.
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Beat in half of the flour, the sugar, vanilla and water till thoroughly combined.
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Beat in the remaining flour.
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3.
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Use a scant 1 Tbsp.
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of dough and press it flat and thin with your hands.
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Put a chocolate mint wafer in the center and fold the dough over to completely cover each chocolate and to create a neat, rectangular package.
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Healthy pinch the edges to seal.
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Place 1 inch apart on ungreased baking sheets.
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4.
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Bake till bottoms are lightly browned, 15 to 20 min.
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Cold a few min on the baking sheets and then cold completely on wire racks.
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5.
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For icing, mix confectioners' sugar and lowfat milk to make a thin icing; color icing as desired.
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Use a small spatula to ice cookies.
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Decorate as desired so cookies resemble Christmas pkgs..
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For variety, second-place winner Carol Feezell of Skokie, Illinois uses several kinds of miniature candies in her pretty cookies.
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She suggests filling the cookies with chocolate mint wafers, such as Andes, or possibly Hershey's Miniatures.
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We also enjoyed Lindt's orange chocolate thins when we made the cookies in the Tribune test kitchen.
