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Marshall Field's Frango Mint Cookies

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  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (optional)
  • 1 cup Frango Chocolate mints or Hershey's Kisses


  1. Cream sugar and butter; sift flour with salt and add remaining ingredients except mints or kisses, mixing well into a stiff dough.
  2. Refrigerate for two hours.
  3. Wrap a tablespoon of dough around a Frango mint (available by mail order at 1-800-M-FIELDS) and place on cookie sheet. Be sure to seal dough well around the chocolate.
  4. Bake at 325 degrees F for 20 minutes.
  5. Cool thoroughly on racks, then roll in additional confectioners' sugar.

Makes 36 cookies.